Start by patting the chicken breasts dry with paper towels to help the breading adhere better. Season generously with salt and pepper on both sides.

In three shallow dishes, set up your breading station: place flour in the first dish, whisk eggs with a splash of water in the second dish, and place grated Romano cheese in the third dish.

Dredge each chicken breast in flour, shaking off the excess. Dip it in the egg mixture, then transfer it to the Romano cheese and press gently to coat.

Heat extra virgin olive oil in a skillet over medium heat. Cook the chicken for about 5-7 minutes on each side or until golden brown and internal temperature reaches 165°F.

Transfer the cooked chicken to a paper towel-lined plate to drain excess oil. In the same skillet, add minced garlic and sauté until fragrant. Stir in lemon juice and zest.

Plate the crispy chicken and drizzle with the lemon sauce. Serve with choice of greens or roasted vegetables.