Pat chicken breasts thoroughly dry with paper towels and season both sides generously with salt and black pepper. If breasts are thicker than 1 inch, gently pound to even thickness.

Set up three shallow dishes: flour in the first, beaten eggs with 1 tablespoon water in the second, and grated Romano cheese in the third.

Coat each chicken breast by dredging in flour and shaking off excess, then dipping in egg wash, and finally pressing firmly into Romano cheese until completely covered.

Heat 3 tablespoons olive oil in a large skillet over medium heat until shimmering (about 2-3 minutes). Add chicken breasts without overcrowding and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F.

Transfer cooked chicken to a paper towel-lined plate. In the same skillet, add minced garlic and sauté for 30-45 seconds until fragrant. Add lemon juice and zest, stirring to create pan sauce. Let bubble for 1 minute.

Plate chicken and drizzle lemony garlic sauce over top. Serve immediately.