Set up three shallow dishes for dredging: one with flour seasoned with salt and pepper, one with beaten eggs, and one with panko breadcrumbs mixed with Pecorino cheese.

Dredge each chicken breast in flour, dip in eggs, then coat with the Pecorino-panko mixture, pressing to adhere.

Heat olive oil in a skillet over medium heat; cook chicken for 3–4 minutes on each side until golden brown.

Transfer cooked chicken to a plate and keep warm.

In the same skillet, add butter, then minced garlic; sauté until fragrant.

Stir in lemon juice and zest, add water or broth, and simmer for 1-2 minutes to combine flavors.

Serve chicken with lemon garlic sauce drizzled over; garnish with parsley and lemon slices if desired.