Begin by flattening the chicken tenderloins to ensure even cooking. Place them between two sheets of plastic wrap and gently pound until they are about ½-inch thick.

Set up your breading station with three shallow bowls—one for flour, one for beaten eggs, and one for the breadcrumb mixture combined with lemon zest and grated Pecorino Romano cheese.

Dredge each chicken tenderloin in flour, then dip into the beaten egg, and finally cover thoroughly with the breadcrumb mixture, pressing crumbs into the chicken.

In a large nonstick skillet, heat olive oil and butter over medium heat. Fry the chicken for 3-5 minutes per side until golden brown and cooked through.

In the same skillet, reduce heat to low and sauté minced garlic until fragrant. Whisk in flour to create a roux, then gradually pour in milk, heavy cream, and chicken broth, whisking until thick.

Once thickened, stir in lemon juice and a bit of butter until melted. This creamy mixture will complement the chicken.

Serve the chicken on plates, drizzling the creamy sauce over each piece and garnishing with chopped fresh parsley if desired.