Begin by prepping the chicken tenderloins. Use a meat mallet to gently flatten each tenderloin to an even thickness, about 1/2 inch, to ensure consistent cooking.

Gather three bowls to create a dredging assembly line. In the first bowl, place all-purpose flour seasoned with salt and pepper. Crack and whisk the large eggs in the second bowl. In the third bowl, mix the panko breadcrumbs with lemon zest and grated Pecorino cheese for extra flavor.

Take each flattened chicken tenderloin and dredge it in the flour. Next, dip it into the beaten eggs, allowing the excess to drip off. Finally, transfer the chicken to the breadcrumb mixture, pressing gently to ensure every surface is well coated.

In a large skillet, heat extra virgin olive oil and butter over medium-high heat until shimmering. Carefully place the coated chicken tenderloins in the skillet. Fry for 3-5 minutes on each side until golden brown and cooked through.

In the same skillet, add more olive oil if necessary and sauté minced garlic for about 30 seconds. Sprinkle in some flour to create a roux, then whisk in milk, heavy cream, and chicken broth, allowing to thicken for a few minutes.

Once the sauce has thickened, remove the skillet from heat and stir in freshly squeezed lemon juice and a dollop of butter. Drizzle the creamy sauce generously over the crispy chicken before serving.