Let’s dive into cooking this delicious meal. Follow these steps:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. In a shallow dish, combine panko breadcrumbs, pecorino cheese, and lemon zest. Mix well to ensure the flavors are evenly distributed.
3. Place the flour in a separate shallow dish and season with a pinch of salt and pepper.
4. In another shallow dish, beat the eggs with a tablespoon of water. This will help the coating stick to the chicken.
5. Lightly coat each chicken breast in the flour, shaking off excess, then dip into the egg mixture, and finally press into the breadcrumb mixture, ensuring an even coating.
6. Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts. Cook for 2-3 minutes on each side until golden brown.
7. Transfer the chicken to the prepared baking sheet and bake in the oven for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
8. Once done, let the chicken rest for a few minutes before serving with fresh lemon wedges.

This method of coating and cooking ensures maximum flavor and juiciness, something I learned from my grandmother’s immaculate attention to detail in her recipes.