Flatten the Chicken:
Gently pound chicken tenderloins with a meat mallet for even thickness and tenderness.

Prepare Dredging Stations:
In three bowls, place flour in one, beaten eggs in another, and a mix of panko breadcrumbs, lemon zest, and Pecorino cheese in the third.

Coat the Chicken:
Dredge each tenderloin in flour, dip in egg, then coat in the breadcrumb mixture. Press gently to help the coating stick.

Fry to Golden Perfection:
Heat ¼ cup olive oil and 2 tbsp butter in a large nonstick skillet over medium heat. Fry chicken in batches, 3–5 minutes per side, until golden brown and fully cooked. Transfer to paper towels to drain.

Make the Sauce:
In a separate saucepan, heat 1 tbsp olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Create the Roux:
Whisk in 1 tbsp flour, cooking for 30 seconds to remove the raw flour taste.

Add the Liquids:
Slowly whisk in milk, heavy cream, and chicken broth. Increase heat slightly, stirring until the sauce thickens.

Finish the Sauce:
Stir in lemon juice and 1 tbsp butter for a smooth, silky finish. Taste and adjust seasoning.

Serve:
Plate the crispy chicken and drizzle the creamy lemon sauce generously over the top. Garnish with fresh parsley and extra Pecorino if desired.