Preheat your oven to 350°F (175°C).

Season the chicken breasts with salt and pepper.

Place the flour in a shallow dish. In another shallow dish, beat the eggs, and in a third shallow dish, combine the Romano cheese and lemon zest.

Dredge each chicken breast in the flour, shaking off the excess, then dip it in the beaten eggs, and finally coat it with the cheese and lemon zest mixture.

In a large ovenproof skillet, heat the olive oil over medium-high heat. Add the butter and let it melt.

Add the breaded chicken to the skillet and cook for 2-3 minutes on each side, until golden brown.

Pour the chicken broth and lemon juice over the chicken in the skillet.

Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through and the juices run clear.

Remove the chicken from the oven and let it rest for a few minutes. Garnish with chopped parsley and lemon slices.

Serve hot with your choice of sides.