Step 1: Prep the chicken

Pound each chicken breast to an even thickness using a meat mallet. This helps ensure the chicken cooks evenly and remains juicy. Season both sides with salt and black pepper.

Step 2: Set up the dredging station

Prepare three shallow bowls or plates:

• One with flour

• One with beaten eggs

• One with a mix of panko breadcrumbs, grated Pecorino Romano cheese, and lemon zest

Dredge each chicken breast first in the flour, then dip in the eggs, and finally press into the breadcrumb mixture until well coated.

Step 3: Pan-fry the chicken

Heat olive oil and butter in a large skillet over medium heat. Once hot and shimmering, add the chicken breasts. Cook each piece for about 4–5 minutes per side, or until golden brown and cooked through (internal temp of 165°F / 74°C). Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.

Step 4: Make the creamy lemon sauce

Using the same skillet (wipe out excess crumbs if needed), melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and chicken broth, stirring gently. Bring to a gentle simmer.

Add lemon juice, Pecorino cheese, and lemon zest. Simmer for 4–5 minutes, stirring occasionally, until the sauce slightly thickens. Season with salt and pepper to taste.

Step 5: Serve and garnish

Plate each chicken breast and generously drizzle with the creamy lemon sauce. Garnish with chopped parsley and an extra sprinkle of Pecorino if desired. Serve immediately while hot and crispy.