Begin by gently flattening the boneless, skinless chicken breasts to an even thickness of about ½ inch to ensure even cooking. Season both sides generously with salt and pepper.

Create a dredging station by placing all-purpose flour in one shallow dish, beaten eggs in a second, and a mixture of grated Romano cheese and fresh lemon zest in a third.

Dip each seasoned chicken breast into the flour, then into the beaten eggs, and finally into the cheese mixture, pressing lightly to adhere.

In a large skillet, heat about ¼ cup of olive oil over medium-high heat until shimmering, approximately 2-3 minutes.

Carefully place the coated chicken breasts into the hot skillet and cook for 4-5 minutes on each side, until golden brown and cooked through (internal temperature of 165°F).

In the same skillet, add fresh lemon juice, chicken broth, and dry white wine, scraping up any browned bits from the bottom of the pan. Let simmer for 2-3 minutes.

Return the cooked chicken to the skillet, coating it thoroughly in the sauce. Heat for an additional 1-2 minutes.

To serve, plate the chicken and spoon the zesty sauce over the top. Garnish with freshly chopped parsley and lemon slices.