1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. In a shallow bowl, combine the grated Pecorino Romano, panko breadcrumbs, lemon zest, garlic powder, dried oregano, salt, and pepper. Mix well to combine all the flavors evenly.
3. In another shallow bowl, beat the eggs until smooth. This will help the crust stick to the chicken.
4. Pat the chicken breasts dry with paper towels—this step is crucial for a good crust. Dip each chicken breast into the beaten eggs, coating both sides thoroughly.
5. Press the chicken breasts into the cheese and breadcrumb mixture, making sure to coat evenly on all sides. I like to press down firmly so the crust really sticks, but don’t worry if a little falls off during cooking.
6. Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken breasts and sear for 2-3 minutes per side, or until the crust turns golden brown. This step locks in flavor and gives the crust a beautiful texture.
7. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the chicken is cooked through (internal temperature should reach 165°F). If you don’t have an oven-safe skillet, transfer the chicken to the prepared baking sheet after searing.
8. Once done, let the chicken rest for 5 minutes before slicing. This helps keep the juices locked in and makes for a juicier bite.

From my experience, searing first is the secret weapon here. I remember one hectic evening when I skipped that step to save time and the crust just didn’t crisp up right—it was a sad moment! Trust me, that quick sear makes all the difference.