Prepare the Chicken:

• Flatten the chicken breasts to an even thickness using a meat mallet.

• Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, lemon zest, and grated Pecorino Romano cheese.

• Season the chicken breasts with salt and pepper.

• Dredge each chicken breast first in flour, then in beaten eggs, and finally in the breadcrumb mixture, pressing gently to adhere.Miarecipes+1Miarecipes+1Peace Love and Low Carb+5Miarecipes+5NorthEast Nosh Recipes+5

Cook the Chicken:

• In a large skillet, heat olive oil and butter over medium heat.

• Add the coated chicken breasts and cook for 4-5 minutes on each side, or until golden brown and cooked through.

• Remove the chicken from the skillet and set aside.Miarecipes+1NorthEast Nosh Recipes+1

Prepare the Creamy Lemon Sauce:

• In the same skillet, add 1 tablespoon of olive oil and minced garlic. Sauté until fragrant.

• Whisk in 1 tablespoon of flour and cook for 1 minute.

• Gradually add milk, heavy cream, and chicken broth, whisking continuously to prevent lumps.

• Bring the mixture to a gentle simmer and cook until the sauce thickens, about 3-5 minutes.

• Stir in fresh lemon juice and 1 tablespoon of butter. Season with salt and pepper to taste.NorthEast Nosh Recipes+3Facebook+3Miarecipes+3

Assemble the Dish:

• Return the cooked chicken breasts to the skillet, spooning the creamy lemon sauce over them.

• Simmer for an additional 2-3 minutes to heat through.

• Garnish with additional lemon zest or chopped fresh parsley, if desired.