1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a shallow dish, combine the Pecorino cheese, panko breadcrumbs, and lemon zest. Season with salt and pepper.
3. Place the flour in another shallow dish. In a third dish, beat the eggs with a little water.
4. Season the chicken breasts with salt and pepper. Dredge each breast in the flour, shaking off excess, then dip in the egg mixture, and finally coat with the Pecorino mixture, pressing gently to adhere.
5. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side until golden brown. Transfer to the prepared baking sheet.
6. Bake the chicken in the oven for 15-20 minutes, until cooked through and juices run clear.
7. While the chicken bakes, melt butter in a saucepan over medium heat. Stir in chicken broth, heavy cream, and lemon juice. Simmer until slightly thickened, about 5 minutes. Stir in parsley.
8. Serve the chicken drizzled with the creamy lemon sauce. Garnish with extra parsley if desired.

Remember, cooking is an adventure — sometimes the chicken might sizzle a bit too much or the sauce might take an extra minute to thicken. Trust your senses, much like my abuela did.