Butterfly and pound chicken breasts to a uniform 1/2-inch thickness.

Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one containing a mixture of Pecorino, Panko, and lemon zest.

Dredge each chicken breast in flour, dip in egg, and press firmly into the cheese mixture until fully coated.

Heat olive oil in a large skillet over medium heat and sear chicken for 4 to 5 minutes per side until the crust is golden brown and internal temperature reaches 165 degrees Fahrenheit. Remove chicken and tent with foil.

Deglaze the same skillet with white wine, scraping the bottom to release fond, and reduce the liquid by half.

Whisk in heavy cream and lemon juice; simmer over medium-low heat until the sauce coats the back of a spoon.

Remove sauce from heat and whisk in butter, parsley, salt, and pepper.

Serve the chicken immediately, drizzled with the creamy lemon sauce.