Place chicken tenderloins between two sheets of plastic wrap and gently pound with a meat mallet until they reach an even 1/2-inch thickness.

Set up breading station with three shallow bowls: flour in first bowl, beaten eggs in second bowl, and mixture of panko breadcrumbs, lemon zest, and grated Pecorino Romano in third bowl.

Working with one tenderloin at a time, coat in flour and shake off excess, dip into egg allowing excess to drip off, then press firmly into breadcrumb mixture using your palm to ensure complete coverage on all sides. Let breaded chicken rest for 5-10 minutes.

Heat 1/4 cup olive oil and 2 tablespoons butter in large nonstick skillet over medium heat until mixture shimmers (about 2-3 minutes). To test readiness, drop a breadcrumb in oil - it should sizzle immediately. Place breaded chicken in pan leaving at least 1 inch between pieces and cook for 3-4 minutes per side until golden-brown and internal temperature reaches 165°F.

Transfer cooked chicken to paper towel-lined plate. In medium saucepan, heat 1 tablespoon olive oil over medium heat and sauté minced garlic for 30 seconds until fragrant.

Whisk 1 tablespoon flour into garlic and cook for 1 minute. Gradually add milk, cream, and chicken broth while whisking constantly. Simmer for 3-5 minutes until sauce lightly clings to spoon when lifted.

Remove sauce from heat and stir in lemon juice and remaining 1 tablespoon butter until smooth. Drizzle over crispy chicken and serve immediately.