Pat chicken dry. If thick, slice horizontally or pound to about 1/2-inch for even cooking. Season both sides generously with kosher salt and black pepper.

Set up three shallow bowls: (1) flour seasoned lightly with salt and pepper; (2) beaten eggs with 1 tablespoon water; (3) finely grated Romano cheese.

Dredge each chicken piece in flour, shaking off excess; dip in egg, letting excess drip; then press firmly into Romano to coat both sides evenly.

Heat a large skillet over medium to medium-high heat with a thin layer of olive oil until shimmering. Add chicken without crowding; cook 3–4 minutes per side until deep golden, crisp, and internal temperature reaches 165°F.

Transfer cooked chicken to a paper towel–lined plate or wire rack to rest. Repeat with remaining pieces, adding more oil as needed.

Pour off excess oil, leaving about 1 tablespoon in the skillet along with browned bits. Add minced garlic; cook 20–30 seconds until fragrant (do not brown). Stir in lemon zest and juice, scraping up fond. Simmer 30–60 seconds to mellow.

Optional: Stir in capers and a pinch of red pepper flakes. Return chicken to the pan briefly and spoon sauce over the top.

Serve immediately, garnished with chopped parsley. Pair with salad, roasted vegetables, potatoes, pasta, or orzo. Spoon extra lemon sauce over each portion.