Pound the chicken breasts to an even thickness (about ½ inch) using a meat mallet or rolling pin between two sheets of plastic wrap. Season both sides with salt and pepper.

Dredge and coat

Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and Romano cheese. Dredge each chicken breast in flour, tapping off the excess, then dip into the beaten eggs, and finally coat with the Romano-breadcrumb mixture. Press gently to adhere.

Pan-fry the chicken

Heat olive oil in a large skillet over medium heat. Once hot, add the chicken breasts (in batches if necessary) and cook for 4–5 minutes per side or until golden brown and cooked through (internal temperature of 165°F / 74°C). Remove and set aside on a plate lined with paper towels.

Sauce Preparation

Make the sauce base

In the same skillet, reduce heat to medium-low and add butter. Once melted, add the minced garlic and sauté for 1 minute until fragrant.

Add liquids and cheese

Pour in the chicken broth and bring to a simmer. Stir in the heavy cream and Romano cheese, whisking until the cheese is melted and the sauce is smooth.

Season and finish

Season the sauce with salt and pepper to taste. Simmer for 3–5 minutes until slightly thickened. Stir in chopped parsley.

Combine and serve

Return the cooked chicken breasts to the skillet, spooning the sauce over them. Let them warm in the sauce for 1–2 minutes. Serve hot, garnished with additional Romano cheese or parsley if desired.