Begin by patting the boneless, skinless chicken breasts dry with paper towels. Season both sides generously with salt and freshly cracked pepper.

Set up three shallow dishes. In the first, add flour; in the second, beat eggs with water; in the third, place grated Romano cheese.

Coat each seasoned chicken breast in flour, then dip in egg mixture, and finally press into Romano cheese.

Heat olive oil in a skillet over medium heat. Cook chicken for 5-7 minutes on each side until golden brown and cooked through.

Remove chicken and add garlic to the skillet, sautéing for 30 seconds. Pour in lemon juice and zest, scraping the bottom of the pan.

Serve the Lemon Chicken Romano with the lemon garlic sauce drizzled over it.