Begin by patting the boneless, skinless chicken breasts dry with paper towels. Season them generously with salt and pepper on both sides.

In three shallow dishes, create your dredging stations: one filled with all-purpose flour, another with beaten eggs mixed with a splash of water, and the last with freshly grated Romano cheese.

Coat each seasoned chicken breast in the flour, dip into the egg mixture, and then press firmly into the grated Romano cheese.

Heat approximately 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken pieces and cook for about 5-7 minutes per side or until golden brown.

Once the chicken is cooked, transfer it to a plate to drain excess oil. In the same skillet, sauté minced garlic for about 1 minute, then stir in lemon juice and zest.

Plate the chicken alongside fresh greens or roasted vegetables, and drizzle the remaining lemon sauce over the top.