Pat chicken dry and place between two pieces of plastic wrap. Use a meat mallet or rolling pin to pound each breast to an even ½-inch thickness so they cook evenly.

In a shallow bowl, combine Pecorino, panko, lemon zest, parsley, salt, and pepper. In two separate shallow bowls, place the flour in one and the beaten eggs in the other.

Lightly coat each breast in flour, shake off excess, dip into the beaten egg, then press firmly into the Pecorino-panko mixture to form a good crust. Set on a baking sheet.

Heat olive oil and butter in a large ovenproof skillet over medium-high heat. When shimmering, add chicken and cook until golden, about 3 minutes per side. Transfer skillet to a 375°F oven and bake 6–8 minutes more, until the internal temperature reads 160°F.

While the chicken rests, wipe the skillet and melt 2 tbsp butter over medium heat. Add garlic and cook until fragrant (about 30 seconds). Deglaze with wine or chicken broth, scraping up any browned bits.

Stir in cream and bring to a gentle simmer. Add lemon juice and grated Pecorino, whisking until smooth. Taste and adjust salt and pepper. If the sauce seems too thick, stir in a splash of water or broth.

Spoon sauce over the crusted chicken and garnish with extra lemon zest and parsley. Serve with roasted vegetables, mashed potatoes, or a quick arugula salad.