1. Begin by flattening the chicken breasts to an even thickness, about 1/2 inch, using a meat mallet. This will ensure even cooking.

2. Season the chicken breasts with salt and pepper on both sides and set them aside.

3. Prepare the dredge by placing the flour in a shallow dish. In a separate shallow dish, beat the eggs with a fork. In a third dish, mix the grated Romano cheese and lemon zest together.

4. Dredge each chicken breast first in the flour, shaking off any excess. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat it with the cheese and lemon zest mixture, pressing gently so the mixture adheres well.

5. In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the coated chicken breasts. Cook for about 4–5 minutes on each side until golden brown and fully cooked through. Transfer the cooked chicken to a plate and keep warm.

6. In the same skillet, reduce the heat to medium and add the lemon juice, chicken broth, and white wine. Scrape any browned bits from the bottom of the pan with a wooden spoon. Let the mixture simmer for about 2–3 minutes until it reduces slightly.

7. Return the chicken breasts to the skillet, coating them with the sauce. Allow them to heat through for another 1–2 minutes, turning them once.

8. Transfer the chicken to serving plates and spoon the sauce over each piece. Garnish with chopped parsley and lemon slices.