Begin by laying boneless, skinless chicken breasts on a cutting board. Using a meat mallet, pound the chicken to an even thickness of ½ inch.

In three separate shallow dishes, create your breading station: place all-purpose flour in the first dish, whisk large eggs in the second, and combine breadcrumbs, grated Pecorino cheese, lemon zest, salt, pepper, paprika, and oregano in the third.

Dredge each chicken breast in the flour, then dip it into the whisked eggs, and finally press it into the breadcrumb mixture.

In a large skillet, add enough olive oil to cover the bottom about ¼ inch deep and heat over medium-high until shimmering.

Add coated chicken to the hot oil. Cook for 5-6 minutes on one side, flip, and cook for another 5-6 minutes.

Remove the chicken from the skillet and drain on a paper towel-lined plate. Drizzle lemon juice generously over each piece.

Let the chicken rest for 5 minutes to allow juices to redistribute.

Transfer to a serving platter and sprinkle with chopped fresh parsley. Serve with your favorite sides.