Begin by flattening the boneless skinless chicken breasts to about ½ inch thickness using a meat mallet. Season both sides generously with salt and pepper. Set aside.

Create your dredging station: place all-purpose flour in the first dish, beaten eggs in the second, and a mixture of grated Romano cheese and lemon zest in the third.

Dredge each chicken breast in flour, shaking off excess, then dip in beaten eggs, and finally coat with the cheese and zest mixture.

Heat olive oil in a large skillet over medium-high heat. Add coated chicken breasts and cook for about 4-5 minutes per side until golden brown.

In the same skillet, pour in fresh lemon juice, chicken broth, and dry white wine, scraping the browned bits, and simmer for about 2-3 minutes.

Return cooked chicken to the skillet, coat in the sauce, and heat for an additional 1-2 minutes.

Transfer chicken to a serving platter, garnish with parsley and lemon slices, and serve.