Preparation

1. Set up three bowls: one with flour, one with beaten eggs, and one with bread crumbs mixed with grated Romano.
2. Coat each chicken cutlet in flour, then dip in egg, and finally cover with the crumb and cheese mix. Press gently for good coverage.
3. Let the coated cutlets sit for 5 minutes before cooking to help the coating adhere.

Cooking Chicken

1. Pat the chicken cutlets dry and season with salt and pepper.
2. Heat olive oil and a knob of butter in a skillet over medium to medium-high heat.
3. Cook the chicken for 3 to 5 minutes on each side until golden brown and cooked through. Remove and tent with foil.

Making the Sauce

1. In the same skillet, lower the heat and add more butter and minced garlic. Sauté for about 20 seconds.
2. Add chicken broth, lemon juice, and a pinch of black pepper. Scrape the browned bits from the pan and let simmer for 1-2 minutes until glossy.
3. If needed, adjust taste with more butter or salt. Stir in a small handful of Romano cheese at the end.

Serving

1. Serve the chicken with sauce spooned over it, sprinkled with extra Romano cheese and garnished with fresh parsley.