Begin by patting the boneless, skinless chicken breasts dry with a paper towel to encourage a crispy finish. Season them generously with salt and pepper on both sides.

Prepare three separate shallow bowls for the dredging process. In the first bowl, place all-purpose flour; in the second, whisk together the eggs with a splash of water; and in the third, add freshly grated Romano cheese.

Take each seasoned chicken breast and dip it into the flour, then dredge it in the egg wash, and finally coat it thoroughly in the Romano cheese.

Heat olive oil in a large skillet over medium heat until shimmering. Place the coated chicken breasts into the skillet, avoiding overcrowding. Cook for 5-7 minutes on each side until golden-brown and cooked through.

In the same skillet, lower the heat and add minced garlic, cooking until fragrant. Pour in lemon juice and zest; stir and simmer for a minute to create the sauce.

Plate the chicken alongside fresh greens or roasted vegetables, drizzling the zesty sauce over each piece.