Preheat oven to 400 °F (200 °C). Lightly grease a baking sheet or line with parchment.

Pat chicken breasts dry and season both sides with salt and pepper.

Set up three bowls: one with flour, one with beaten eggs mixed with water, and one with combined breadcrumbs, Romano cheese, and chopped parsley.

Dredge each chicken breast in flour, shaking off excess. Dip in egg mixture, then coat thoroughly in breadcrumb–cheese mixture, pressing to adhere.

Heat olive oil and butter in a large oven-safe skillet over medium-high heat. Add chicken and cook for 2–3 minutes per side, until golden brown.

Transfer skillet to the oven and bake for 10–12 minutes, or until chicken reaches an internal temperature of 165 °F (75 °C).

While chicken bakes, prepare the sauce: In a small saucepan, melt butter over medium heat. Add minced garlic and sauté 30 seconds, until fragrant (don’t brown). Stir in lemon juice and parsley; season with salt and pepper.

Remove chicken from oven and spoon garlic-herb sauce over each breast before serving. Garnish with extra parsley or lemon wedges if desired.