Pat dry the chicken breasts and season both sides with salt and pepper.
Set up three shallow dishes: one with flour, one with beaten eggs, and one with Romano cheese.
Dredge each chicken breast in flour, dip in egg, and press into Romano cheese.
Heat olive oil in a skillet over medium heat until shimmering.
Cook the chicken for 5-7 minutes per side until golden brown and cooked through.
Remove chicken and sauté minced garlic in the same pan, then add lemon juice and zest.
Serve the chicken with the lemon sauce drizzled over and alongside greens or vegetables.
