1. Slice the chicken breasts in half horizontally or pound them to an even thickness. Season both sides with salt and black pepper.

2. Place the flour in one shallow bowl. Whisk the eggs in a second bowl. In a third bowl, combine the breadcrumbs and Romano cheese.

3. Dredge each chicken piece in flour, then dip into the eggs, then coat well in the breadcrumb and Romano mixture.

4. Heat the olive oil in a large skillet over medium heat. Cook the chicken in batches for 4 to 5 minutes per side until golden brown and cooked through. Transfer to a plate.

5. Lower the heat slightly and add the butter to the same skillet. Stir in the garlic and cook for about 30 seconds until fragrant.

6. Pour in the chicken broth and fresh lemon juice, scraping up the browned bits from the pan. Simmer for 1 to 2 minutes.

7. Return the chicken to the skillet and spoon the sauce over the top. Let it warm through for 1 to 2 minutes.

8. Garnish with lemon slices, parsley, and extra Romano cheese before serving.