Preheat your oven to 400°F (200°C).

In a shallow dish, combine the grated Pecorino cheese, breadcrumbs, lemon zest, and a pinch of salt and pepper.

In another dish, place the flour, and in a third, whisk the eggs with the lemon juice.

Coat each chicken breast in flour, shaking off the excess, then dip it into the egg mixture, and finally, press it into the cheese-breadcrumb mix until well-coated.

Heat the olive oil in a large oven-proof skillet over medium heat. Once hot, add the crusted chicken breasts. Sear for about 3-4 minutes on each side until golden brown.

Transfer the skillet to your preheated oven and bake for 15-20 minutes until the chicken is cooked through (internal temp should reach 165°F or 74°C).

While the chicken bakes, melt a bit of butter in a small saucepan over medium heat. Add the heavy cream, stirring constantly until it thickens. Stir in the remaining lemon juice, taste, and adjust seasoning if necessary.

Once the chicken is done, plate it up, drizzle your creamy lemon sauce on top, and sprinkle with freshly chopped parsley or basil.