Start by preheating your kitchen to a cozy atmosphere. Take the boneless, skinless chicken breasts and place them between two sheets of plastic wrap. Using a meat mallet, gently pound the chicken until it reaches about 1/2 inch thickness.

Season both sides of the flattened chicken breasts generously with salt and pepper. Let the seasoned chicken rest for a few minutes while you prepare the dredging station.

Prepare a dredging station by arranging three shallow bowls. In the first bowl, add all-purpose flour. In the second, beat the large eggs until smooth. In the third bowl, mix the grated Romano cheese with lemon zest.

Take each seasoned chicken breast and dredge it first in the flour, shaking off any excess. Next, dip it into the beaten eggs, and then press it into the cheese and lemon zest mixture.

In a large skillet, heat 1/4 cup of olive oil over medium-high heat. Add the coated chicken breasts to the skillet, cooking them for 4-5 minutes on each side until golden brown.

Once the chicken is cooked, remove it from the skillet and keep warm. In the same skillet, add 1/4 cup of fresh lemon juice, 1/2 cup of chicken broth, and 1/4 cup of dry white wine. Simmer to thicken for 2-3 minutes.

Carefully return the cooked chicken to the skillet, turning to coat it in the sauce. Allow it to heat through for another 1-2 minutes.

To serve, arrange the chicken on plates, drizzle the lemon sauce over the top, and garnish with chopped parsley and lemon slices.