Lay chicken tenderloins on a cutting board and flatten each to half an inch thick.

Prepare three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with lemon zest and Pecorino.

Dredge the chicken in flour, then in eggs, and finally coat with the breadcrumb mixture.

Heat olive oil and butter in a nonstick pan over medium until shimmering.

Fry chicken tenderloins for 3-5 minutes on each side until golden brown and cooked through.

In a separate pan, sauté garlic in olive oil, then whisk in flour, milk, heavy cream, and chicken broth; cook until thick.

Stir lemon juice and butter into the sauce until smooth.

Serve crispy chicken drizzled with the creamy lemon sauce, garnished with parsley.