Season the chicken breasts with salt and pepper. Dredge each breast in flour, dip in beaten eggs, and coat with panko breadcrumbs mixed with 0.5 cup grated Pecorino Romano cheese and lemon zest.

In a frying pan, heat olive oil and 2 tbsp butter over medium heat. Fry the chicken breasts until golden brown and cooked through, about 5-7 minutes per side. Remove from the pan and keep warm.

In the same pan, add 2 tbsp butter and minced garlic. Sauté for 1 minute, then add heavy cream, chicken broth, lemon juice, lemon zest, and 0.25 cup grated Pecorino Romano cheese. Cook until the sauce thickens.

Serve the chicken topped with the lemon sauce and garnish with chopped parsley if desired.