Start by preheating your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper for easy cleanup.

Place your boneless, skinless chicken breasts between layers of plastic wrap. Gently pound them to about 1/2 inch thickness.

In three shallow bowls, set up your breading station. Fill one with flour, another with beaten eggs, and the third with a mixture of breadcrumbs, Romano cheese, garlic powder, oregano, salt, and pepper.

Dredge each chicken breast in the flour, shaking off any excess, then dip it into the beaten eggs before pressing it into the breadcrumb mixture.

In a large skillet, heat a drizzle of olive oil over medium heat. Fry each chicken breast for 3-4 minutes on each side until they turn golden brown and crispy.

After frying, transfer the browned chicken onto your prepared baking sheet and bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).

Once done, let the chicken rest for a few minutes and sprinkle with fresh parsley if desired.

Serve with a slice of lemon to brighten up the flavors!