Pat dry the chicken breasts and season both sides with salt and pepper.

Create a little assembly line with three shallow dishes: One with flour; one with beaten eggs mixed with a splash of water; and one with grated Romano cheese.

Coat each chicken breast first in flour, dip in the egg mixture, then roll them in Romano cheese.

Pour olive oil into a skillet over medium heat until it’s shimmering.

Add the chicken pieces without overcrowding the pan, cooking for about 5-7 minutes per side until golden brown and fully cooked.

Move the chicken to a paper towel-lined plate to drain excess oil.

In the same skillet, sauté the minced garlic until fragrant, then stir in the lemon juice and zest for a bright sauce.

Plate the crispy chicken with greens or roasted veggies, drizzling any leftover lemon sauce on top.