Start by flattening the boneless, skinless chicken breasts between two sheets of parchment paper to about 1 inch thick for even cooking. Season both sides generously with salt and pepper.

Assemble your breading stations by placing all-purpose flour on one plate, beaten eggs on another, and a mixture of panko breadcrumbs, grated pecorino cheese, and lemon zest on a third plate.

Dredge each breast in the flour, shaking off any excess, then dip it into the beaten eggs. Finally, press the chicken into the breadcrumb mixture, turning it to coat fully. Let it rest for about 10 minutes.

In a large skillet, heat olive oil and butter over medium heat until shimmering. Add the breaded chicken breasts and cook for 4-5 minutes on each side until golden brown and fully cooked.

Using the same skillet, melt an additional tablespoon of butter and sauté the minced garlic for about 1 minute until fragrant.

Pour in heavy cream, followed by chicken broth, lemon juice, and zest. Stir constantly and let the mixture simmer for 4-5 minutes until thickened.

Plate the crispy chicken and spoon the lemon cream sauce over the top. Garnish with chopped fresh parsley if desired.