Prepare three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of Panko, Pecorino Romano, lemon zest, salt, and pepper.

Dredge each chicken breast in flour, shaking off any excess.

Dip the floured chicken into the beaten eggs, ensuring full coverage.

Press the chicken firmly into the Panko and Pecorino mixture to create an even crust.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Add the chicken to the pan and cook for 3 to 4 minutes per side until the internal temperature reaches 165°F (74°C) and the exterior is golden brown.

Transfer chicken to a wire rack or paper-towel-lined plate to drain.

Garnish with chopped parsley and serve immediately with fresh lemon wedges.