1. Place the chicken breasts between two pieces of plastic wrap. Using a meat mallet, gently pound to an even thickness, approximately ½ inch.

2. In one shallow dish, place the flour. In the second dish, whisk together the eggs. In the third dish, combine breadcrumbs, grated Pecorino cheese, lemon zest, salt, black pepper, paprika, and oregano.

3. Dredge each chicken breast in flour, shaking off the excess. Dip into the egg wash, then coat thoroughly with the breadcrumb mixture, pressing gently to adhere.

4. In a large skillet, heat a generous amount of olive oil over medium-high heat. Once hot, add enough oil to cover the bottom of the pan.

5. Place the coated chicken breasts in the skillet. Cook for 5-6 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).

6. Once cooked, transfer the chicken to a plate and immediately drizzle with lemon juice from one large lemon.

7. Allow the chicken to rest for 5 minutes before slicing. This helps retain moisture and enhances flavor.

8. Sprinkle with freshly chopped parsley before serving to add a touch of color and freshness.