For the Chicken: 

• 8 2-ounce chicken tenderloins 
• ½ cup all-purpose flour 
• 2 large eggs 
• 1 cup panko breadcrumbs 
• Zest from 1 lemon 
• ¼ cup grated Pecorino Romano cheese 
• ¼ cup extra virgin olive oil 
• 2 tablespoons butter 

For the Sauce: 

• 1 tablespoon extra-virgin olive oil 
• 1 tablespoon all-purpose flour 
• 1 tablespoon minced garlic 
• ¼ cup milk 
• ¾ cup heavy cream 
• ¼ cup chicken broth 
• 2 tablespoons lemon juice 
• 1 tablespoon butter

For the Chicken: 

1. Using a meat mallet, flatten the tenderloins to even thickness. 
2. Set up three bowls for dredging: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, lemon zest, and cheese. Coat each tenderloin first in flour, then in egg, and finally in the breadcrumb mixture. 
3. Heat olive oil and butter in a large nonstick sauté pan over medium heat. Once hot, fry the chicken on both sides until golden and cooked through, about 3-5 minutes per side. Work in batches if necessary. Drain on paper towels. 

For the Sauce: 

1. In a medium saucepan, heat olive oil over medium heat and sauté garlic until fragrant. 
2. Whisk in flour, then gradually add milk, cream, and chicken broth. Increase heat to medium-high, bring to a boil, and cook until the sauce thickens, about 3-5 minutes. 
3. Remove from heat and stir in lemon juice and butter. 
4. Drizzle sauce over chicken before serving.