Slice chicken breasts in half horizontally and pound to 1/2-inch thickness. Season with salt and pepper.

Set up a breading station: flour in one bowl, beaten eggs in a second, and a mixture of Panko, Pecorino cheese, and lemon zest in a third.

Dredge each chicken cutlet in flour, then egg, then press firmly into the Panko-Pecorino mixture to coat completely.

Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Fry chicken for 3-4 minutes per side until golden and cooked through. Transfer to a wire rack.

Reduce heat to medium. Add minced garlic to the skillet and sauté for 30 seconds.

Pour in chicken broth to deglaze the pan, scraping up browned bits. Simmer for 2 minutes to reduce slightly.

Reduce heat to low. Whisk in heavy cream and simmer for 3-4 minutes until the sauce slightly thickens.

Remove skillet from heat entirely. Whisk in lemon juice and remaining 1 tbsp butter. Season with salt and pepper to taste.

Serve the crispy chicken topped generously with the creamy lemon sauce and garnished with fresh parsley and lemon slices.