Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet, pound to an even ½-inch thickness. Pat completely dry with paper towels and season lightly on both sides with salt and pepper.

Set Up Your Dredging Station: In the first shallow dish, place the flour. In the second dish, whisk the eggs with 1 tablespoon of water until smooth. In the third dish, combine the breadcrumbs, grated Pecorino Romano, 2 tablespoons of chopped parsley, 1 teaspoon salt, and ½ teaspoon pepper.

Bread the Cutlets: Dredge a chicken breast in flour, shaking off the excess. Dip it thoroughly in the egg wash, letting the excess drip off. Finally, press it firmly into the breadcrumb mixture, ensuring full, even coverage. Place on a wire rack set over a baking sheet. Repeat with the remaining chicken. Let the breaded cutlets rest for 10 minutes to set the coating.

Pan-Fry to Perfection: Heat the oil in a large, heavy-bottomed skillet over medium-high heat until it shimmers (about 350°F/175°C). Carefully add two cutlets, not crowding the pan. Fry for 3-4 minutes per side, until deeply golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer to a clean wire rack to drain. Repeat with the remaining cutlets.

Create the Lemon Sauce: Carefully discard the used oil and wipe the skillet clean with a paper towel. Over medium heat, melt the butter. Add the sliced garlic and cook until fragrant but not browned, about 30 seconds. Carefully add the white wine (it will sizzle) and lemon juice. Simmer for 2-3 minutes until slightly reduced and the sauce lightly coats the back of a spoon.

Serve: Plate the crispy chicken cutlets. Spoon the warm lemon sauce over the top, garnish with the remaining 2 tablespoons of fresh parsley, and serve immediately.