1. Place the chicken breasts between parchment paper and pound them to an even 1/2 inch thickness. Season with salt and pepper.

2. Set up three bowls: one with flour, one with whisked eggs, and one with breadcrumbs mixed with Romano cheese.

3. Dredge each chicken breast in flour, then dip into eggs, and coat thoroughly with the breadcrumb mixture.

4. Heat olive oil in a skillet over medium heat until hot.

5. Cook the chicken for 4–5 minutes per side until golden brown and fully cooked.

6. Remove chicken and set aside on a paper towel-lined plate.

7. In the same pan, melt butter and sauté garlic until fragrant.

8. Add chicken broth and lemon juice, scraping up browned bits, and simmer until slightly reduced.

9. Return chicken to the pan, spoon sauce over it, and cook for 1–2 minutes.

10. Garnish with parsley and serve immediately.