1. 1. Prepare the Chicken: Lay each chicken breast between two pieces of plastic wrap. Using a meat mallet or heavy rolling pin, pound them to an even ½-inch thickness.

2. 2. Season the Coating: On a shallow plate, combine the all-purpose flour, ½ cup grated Pecorino Romano cheese, salt, and black pepper. Whisk until well mixed.

3. 3. Dredge the Chicken: Dredge each pounded chicken breast thoroughly in the flour and cheese mixture, ensuring an even coating on all sides. Shake off any excess.

4. 4. Sear the Chicken: Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter melts and foams, carefully place two chicken breasts into the hot pan. Do not overcrowd. Sear for 3-4 minutes per side, until golden brown and cooked through (internal temperature 165°F). Remove to a plate and cover loosely with foil. Repeat with remaining chicken.

5. 5. Sauté the Garlic: Reduce heat to medium. Add minced garlic to the pan, scraping up any browned bits. Sauté for about 30 seconds until fragrant.

6. 6. Build the Sauce: Pour in chicken broth and fresh lemon juice. Bring to a simmer, stirring occasionally. Let simmer for 3-5 minutes, allowing the sauce to reduce and slightly thicken.

7. 7. Finish the Sauce: Stir in lemon zest. If using, add heavy cream and simmer for another minute.

8. 8. Combine and Serve: Return cooked chicken to the pan, turning to coat in the sauce. Garnish with fresh parsley and extra Pecorino Romano. Serve immediately.