Trim any excess fat from the chicken breasts. Place each breast between two sheets of plastic wrap or in a large zip-top bag and gently pound with a mallet or rolling pin until about ½ inch thick.

Lightly season both sides of the chicken breasts with salt and pepper.

In a shallow bowl, mix panko breadcrumbs, grated Pecorino Romano, and lemon zest.

Put flour in one shallow bowl, beaten eggs in another, and the panko-Pecorino mix in a third. Dredge each breast first in flour, then dip in beaten egg, and finally press into the panko mixture to coat well.

Heat olive oil and butter in a large skillet over medium-high heat. Once the butter stops foaming, add the chicken. Cook about 3–4 minutes per side until golden brown and crusty.

If your skillet is ovenproof and breasts are thick, transfer to a preheated 375°F oven for 5–7 minutes to finish; otherwise, cover briefly and lower heat until cooked through.

Transfer chicken to a plate and tent loosely with foil to rest.

In the same skillet, reduce heat to medium and melt butter. Add minced shallot and sauté until soft, about 2 minutes. Add garlic and cook 30 seconds until fragrant.

Pour in chicken broth and reduce by half, then add heavy cream and lemon juice. Simmer gently until slightly thickened, about 3–4 minutes. Season with salt and pepper.

Return chicken to the pan to warm in the sauce for a minute, or spoon sauce over plated chicken. Sprinkle with chopped parsley.