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Using a meat mallet, flatten the tenderloins to even thickness.
Set up three bowls for dredging: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, lemon zest, and cheese.
Coat each tenderloin first in flour, then in egg, and finally in the breadcrumb mixture.
Heat olive oil and butter in a large nonstick sauté pan over medium heat.
Once hot, fry the chicken on both sides until golden and cooked through, about 3-5 minutes per side.
Work in batches if necessary.
Drain on paper towels.
In a medium saucepan, heat olive oil over medium heat and sauté garlic until fragrant.
Whisk in flour, then gradually add milk, cream, and chicken broth.
Increase heat to medium-high, bring to a boil, and cook until the sauce thickens, about 3-5 minutes.
Remove from heat and stir in lemon juice and butter.
Drizzle sauce over chicken before serving.