If needed, pound the chicken cutlets to an even thickness for even cooking.

Set up three shallow bowls or dishes for breading.

In the first bowl, combine the flour with a generous pinch of salt and black pepper.

Beat the eggs in the second bowl.

In the third bowl, combine the breadcrumbs and Pecorino Romano cheese.

Season the chicken cutlets lightly on both sides with salt and black pepper.

Dredge each cutlet in the flour, shaking off any excess. Dip into the beaten eggs, then press into the breadcrumb mixture until evenly coated on both sides.

Place the breaded cutlets on a wire rack or baking sheet and let rest for 10–15 minutes before frying. This helps the coating stick and creates a crispier cutlet.

In a large skillet, heat the olive oil and butter over medium heat. Once hot, cook the cutlets in batches, being careful not to overcrowd the pan.

Cook for 3–4 minutes per side, adjusting heat as needed, until deeply golden brown and cooked through. Add more olive oil between batches if needed.

If using thicker chicken breasts instead of thin cutlets, transfer to a baking sheet and finish in a 350°F oven for 5–7 minutes, or until cooked through.

Let the cutlets rest for a few minutes before serving. Serve with lemon wedges and fresh parsley if desired.