1. Prepare the Chicken:

• Season the chicken breasts with salt and pepper.

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

• Dredge each chicken breast in flour, shaking off excess, then dip into the beaten eggs, and finally coat with the breadcrumb mixture, pressing gently to adhere.Little Sunny Kitchen+1Delectable Recipe+1

2. Cook the Chicken:

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

• Add the breaded chicken breasts and cook for 4–5 minutes per side, or until golden brown and cooked through.

• Transfer the cooked chicken to a plate and tent with foil to keep warm.

3. Prepare the Creamy Lemon Sauce:

• In the same skillet, melt butter over medium heat.

• Add minced garlic and sauté for about 1 minute, until fragrant.

• Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.

• Stir in the heavy cream and lemon juice, and simmer for 2–3 minutes until slightly thickened.

• Add grated Pecorino Romano cheese and stir until melted and the sauce is smooth.

• Season with salt and pepper to taste.

4. Assemble and Serve:

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

• Simmer for an additional 2 minutes to heat through.

• Garnish with chopped fresh parsley and lemon slices.

• Serve hot, paired with your choice of sides such as pasta, mashed potatoes, or steamed vegetables.