Prepare the chicken by flattening the chicken tenderloins to an even thickness using a meat mallet, aiming for about ½ inch thick.

Set up a dredging station with shallow bowls: one for flour, one for beaten eggs, and one for panko breadcrumbs mixed with lemon zest and Pecorino.

Take each chicken tenderloin and dredge it first in flour, then in beaten eggs, and finally press into the breadcrumb mixture until fully coated.

Heat a mixture of olive oil and butter in a large nonstick pan over medium heat until shimmering.

Carefully place the coated chicken tenderloins into the pan, frying each piece for about 3-5 minutes on each side until golden-brown.

While frying, sauté minced garlic in a separate saucepan in olive oil, whisk in flour, then gradually add milk, heavy cream, and chicken broth, stirring continuously.

Once thickened, remove from heat and stir in lemon juice and butter for a rich sauce.

Plate the crispy chicken and drizzle with the creamy sauce to serve immediately.