1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Combine the Pecorino cheese, panko breadcrumbs, and lemon zest in a shallow dish. In another dish, place the flour mixed with garlic powder, salt, and black pepper.
3. Dip each chicken breast into the flour mixture, then into the beaten eggs, and finally coat with the breadcrumb mixture, pressing lightly to adhere.
4. Heat olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook until golden brown on each side, about 3-4 minutes per side.
5. Transfer the chicken to the prepared baking sheet and bake in the oven for 20-25 minutes, or until the chicken is cooked through.
6. While the chicken bakes, prepare the creamy lemon sauce. In a saucepan, melt the butter over medium heat, then stir in the heavy cream and lemon juice. Cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes.
7. Serve the chicken drizzled with the creamy lemon sauce and garnish with fresh parsley.

Remember, cooking is about following your senses, much like my abuela taught me. If the sauce needs a little more zing, add a touch more lemon juice.