Begin by flattening the chicken tenderloins to an even thickness using a meat mallet.

Create a coating station by arranging three shallow bowls: one with flour, another with beaten eggs, and the last with a mix of panko breadcrumbs, lemon zest, and grated Pecorino cheese.

Take each flattened chicken tenderloin and dredge it in flour, then dip into beaten eggs, and finally press into the panko mixture.

In a large nonstick skillet, heat olive oil and butter over medium heat until shimmering, about 2-3 minutes.

Carefully fry the coated chicken tenderloins for about 3-5 minutes on each side until golden brown.

In a separate saucepan, sauté minced garlic in olive oil over medium heat until fragrant, about 1-2 minutes.

Whisk in a bit of flour, then gradually pour in milk, heavy cream, and chicken broth, stirring until thickened, about 3-5 minutes.

Remove from heat and stir in fresh lemon juice and a pat of butter until well incorporated.

Drizzle the creamy lemon sauce over the crispy chicken tenderloins.