Place the chicken tenderloins between two sheets of plastic wrap and flatten them gently until about ½ inch thick. Season with salt and pepper.

Set up your breading station with one bowl for flour, one for beaten eggs, and one for panko breadcrumbs mixed with lemon zest and Pecorino cheese.

Dredge the flattened chicken in flour, dip in eggs, then coat with the breadcrumb mixture.

Heat olive oil and butter in a skillet over medium heat until shimmering.

Fry the coated chicken tenderloins for 3-5 minutes on each side until golden brown and the internal temperature reaches 165°F.

In a separate saucepan, sauté minced garlic in olive oil, then whisk in flour followed by milk, heavy cream, and chicken broth. Cook until thickened.

Stir in lemon juice and butter into the sauce for a rich flavor.

Serve the crispy chicken drizzled with the lemon sauce and sprinkle with additional Pecorino cheese if desired.