Dip chicken into egg, then breadcrumb + pecorino mix.
Pan-fry in olive oil over medium heat until golden and crispy (3–4 min/side).
In a small pan, melt butter and sauté garlic. Add cream, lemon juice/zest, mustard, salt & pepper. Simmer until slightly thick.
Drizzle warm sauce over crispy cutlets and top with fresh parsley. Serve with lemon wedges.