In a mixing bowl, combine flour, salt, and black pepper. In another bowl, beat the eggs.

Coat each chicken breast in the flour mixture, then dip in the eggs, and finally coat with Romano cheese.

Heat olive oil and butter in a frying pan over medium heat. Cook the chicken for 6-7 minutes on each side until golden brown and cooked through.

Remove chicken and set aside. In the same pan, add lemon juice and chicken broth. Simmer for a few minutes.

Return chicken to the pan, coat with sauce, and garnish with parsley. Serve with lemon wedges.