Pound the chicken breasts to an even thickness of about 1/2 inch using a meat mallet.

In a mixing bowl, combine flour, salt, and pepper. In another bowl, beat the eggs. In a third bowl, place the grated Romano cheese.

Dredge each chicken breast in flour, dip in the beaten eggs, and then coat with Romano cheese.

In a skillet, melt 1/4 cup of butter over medium heat. Add the coated chicken breasts and cook for about 5-7 minutes on each side, until golden brown and cooked through.

Remove the chicken from the skillet and set aside. In the same skillet, add chicken broth, lemon juice, and lemon zest. Bring to a simmer.

Whisk in the remaining 1/4 cup of butter until melted and the sauce is smooth. Stir in chopped parsley.

Plate the chicken and drizzle the lemon sauce over the top. Garnish with additional parsley if desired.