Preheat your oven to 400°F (200°C).

In a shallow bowl, combine the grated Pecorino Romano cheese, cracked black pepper, garlic powder, and salt.

In another shallow bowl, place the flour. In a third bowl, beat the eggs until well mixed. In a fourth bowl, place the breadcrumbs.

Take each chicken breast and coat it in flour, shaking off any excess. Dip it into the beaten eggs, then coat it with the cheese and pepper mixture, pressing gently to adhere. Finally, roll the chicken in the breadcrumbs until fully coated.

In a large oven-safe skillet, heat the olive oil over medium heat. Once hot, add the breaded chicken breasts and cook for 3-4 minutes on each side until golden brown.

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

Remove from the oven and let the chicken rest for 5 minutes. Garnish with chopped parsley before serving.