Prepare the chicken tenderloins by ensuring they are an even thickness for consistent cooking. Use a meat mallet to gently pound them to about ½ inch thick.

Set up your dredging station with three bowls: one with all-purpose flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, lemon zest, and grated Pecorino cheese.

Dredge each chicken tenderloin in flour, then dip into the beaten eggs, and finally coat with the panko mixture, pressing gently to adhere.

Heat olive oil and butter in a nonstick skillet over medium heat until shimmering—about 2 minutes.

Fry the chicken tenderloins for about 3-5 minutes on each side until golden-brown, checking for doneness with a meat thermometer.

For the sauce, sauté minced garlic in olive oil until fragrant, then whisk in flour and gradually add milk, heavy cream, and chicken broth. Cook until thickened.

Remove sauce from heat and stir in lemon juice and butter until combined.

Drizzle the creamy lemon sauce over the chicken before serving. Garnish with extra Pecorino cheese and parsley.