Flatten the chicken tenderloins to an even thickness using a meat mallet; pat them dry with paper towels.

Create an assembly line for breading: one bowl with flour, one with whisked eggs, and one with panko mixed with lemon zest and grated Pecorino.

Dredge each chicken tenderloin in flour, then dip into the eggs, and finally coat with the breadcrumb mixture.

Heat olive oil and butter in a nonstick pan over medium heat until hot.

Fry the breaded chicken tenderloins for 3-5 minutes on each side until golden brown and internal temperature reaches 165°F.

In a separate saucepan, sauté minced garlic in olive oil until fragrant, then add a tablespoon of flour to create a roux.

Gradually whisk in milk, heavy cream, and chicken broth, stirring until the sauce thickens.

Remove from heat and stir in lemon juice and butter until incorporated.

Plate the chicken and drizzle with the creamy lemon sauce, serving it alongside a fresh salad or over pasta.