Place chicken breasts between two sheets of plastic wrap and pound to 1/2-inch thickness. Season both sides with salt, pepper, and garlic powder.

In one shallow bowl, place flour. In a second bowl, add beaten eggs. In a third bowl, combine Romano cheese, breadcrumbs, and lemon zest.

Dredge each chicken breast first in flour, then dip in eggs, and finally coat in the breadcrumb–cheese mixture.

Heat olive oil and butter in a large skillet over medium heat. Cook chicken for 4–5 minutes per side, until golden brown and cooked through. Remove chicken and set aside.

Add lemon juice and chicken broth to the skillet, scraping up any browned bits. Simmer for 2–3 minutes until slightly reduced.

Return chicken to the skillet, spoon sauce over the top, and cook for 1–2 minutes more.

Garnish with fresh parsley and lemon slices before serving.

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Kcal: Approx. 390 per serving | Servings: 4