Prepare the Chicken: Start by placing the chicken breasts between two pieces of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound them to an even thickness, about ½ inch thick, ensuring they cook evenly.

Set Up Your Breading Station: In three separate shallow dishes, set out the flour mixed with salt, pepper, garlic powder, and paprika in one dish. In another dish, whisk together the eggs and milk until smooth. In the last dish, place the grated Romano cheese combined with Italian-style breadcrumbs.

Bread the Chicken: Begin by dredging each chicken breast in the seasoned flour, shaking off any excess. Next, dip it into the egg mixture before coating it thoroughly with the breadcrumb and cheese mixture.

Frying Time: Heat olive oil and butter in a large skillet over medium heat until hot but not smoking. Carefully add the breaded chicken breasts to the skillet in batches if necessary to avoid overcrowding.

Cook Until Golden Brown: Fry each side of the chicken for about 4-5 minutes or until they are golden brown and cooked through completely at an internal temperature of 165°F (75°C). Once done, remove them from the skillet and let them rest on a paper towel-lined plate.

Serve and Enjoy!: Garnish your Chicken Romano with fresh parsley and serve it hot with lemon wedges on the side for an added zesty kick!