Pound flat the chicken cutlets to less than a ½" thick. They should be the same thickness.

Set up a frying station with 3 bowls or baking dishes. In the first large bowl, combine the flour with half of the salt and pepper. In a second large bowl beat the eggs. Finally, in the third large bowl, combine the breadcrumbs, Pecorino, parsley, and remaining salt and pepper.

Dredge the dry chicken cutlets into flour, shake off excess and place into eggwash. Make sure egg completely coats the flour and bring it out of the bowl allowing excess to drip off. Place the chicken into the breadcrumbs. Coat on both sides and set the breaded chicken cutlets onto a parchment paper-lined baking sheet.

Pour the oil 1-inch high into large cast iron or heavy pan and heat until the temp reaches 340-360°F.

Fry the chicken cutlets for 3-4 minutes per side or until golden on each side. Work in batches and do not crowd. When the cutlets finish cooking set them on wire rack or plate lined with paper towels.

Preheat the broiler and set the rack to the middle level.

Heat a 14-inch oven safe pan to medium-low heat with olive oil. Add the garlic and 3 tablespoons of butter. Once the garlic turns golden, add the hot red pepper flakes and cook for 30 seconds.

Add the wine and chicken stock and bring to a boil. Once the sauce reduces by about ¼, turn off the heat and mix in the lemon juice.

Remove the pan from the heat and arrange the chicken cutlets in the pan. Spoon over a few tablespoons of sauce onto each cutlet then top the cutlets with the sliced cheese.

Broil on the middle rack until the cheese is bubbly and slightly browned on top (about 3-5 minutes). Watch carefully for burning.

Remove the pan from the oven and with a spatula move the chicken pieces to a platter. Whisk the remaining butter into the pan sauce, 1 cube at a time. Taste test the sauce and season with salt and pepper if required. Mix in the parsley and pour the sauce over the chicken and into the platter. Serve with crusty bread to mop up the sauce. Enjoy!