1. Start by pounding the chicken breasts to an even thickness of about 1/2 inch. This helps them cook evenly and stay tender.
2. Season the chicken with salt and pepper on both sides.
3. Set up three shallow dishes: one with flour, one with beaten eggs, and one with the grated Romano cheese mixed with lemon zest.
4. Dredge each chicken breast in flour, then dip in the egg, and finally coat with the Romano cheese mixture.
5. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
6. Cook the chicken breasts for about 4-5 minutes on each side, until golden brown and cooked through. Remove from the skillet and set aside.
7. In the same skillet, melt the remaining butter and add the chicken broth and lemon juice. Bring to a simmer and let reduce slightly, about 3 minutes.
8. Return the chicken to the skillet, spooning the sauce over the top. Let simmer for an additional 2 minutes to soak up the flavors.
9. Garnish with fresh parsley before serving.

Cooking with my grandmother taught me that the key to a great dish is patience and love. Don’t rush the browning process—it’s where much of the flavor develops.