1. Pat the chicken cutlets dry, then season both sides with salt and black pepper.

2. Add flour to one shallow bowl, beat the eggs in a second bowl, and combine panko breadcrumbs, Romano cheese, Parmesan cheese, lemon zest, and parsley in a third bowl.

3. Dredge each chicken cutlet in flour, dip it into the egg, then press it firmly into the cheesy breadcrumb mixture until well coated.

4. Heat olive oil and 2 tablespoons butter in a large skillet over medium heat. Cook the chicken in batches for 3 to 4 minutes per side, or until golden and cooked through. Transfer to a plate.

5. Add garlic to the same skillet and cook for about 30 seconds, just until fragrant.

6. Pour in chicken broth and lemon juice, scraping up the browned bits from the bottom of the skillet. Simmer for 2 to 3 minutes.

7. Whisk in the remaining 2 tablespoons butter until the sauce looks smooth and glossy.

8. Return the chicken to the skillet or arrange it on a platter. Spoon the lemon butter sauce around and lightly over the chicken.

9. Garnish with lemon slices, extra grated cheese, and parsley. Serve warm.