Begin by flattening the chicken tenderloins using a meat mallet, ensuring an even thickness for consistent cooking. Set aside.

Create a breading station with three bowls: one with flour, another with beaten eggs, and the third with panko, lemon zest, and cheese.

Dredge each chicken tenderloin in flour, then dip into eggs, and finally coat with the panko mixture.

In a large nonstick pan, combine equal parts of olive oil and butter over medium heat. Heat until shimmering.

Carefully fry the breaded chicken for 3-5 minutes on each side until golden brown and cooked through.

In a separate saucepan, sauté minced garlic until fragrant. Whisk in flour, then gradually add milk, cream, and broth. Cook until thickened.

Remove from heat and stir in lemon juice and butter for a rich finish. Whisk until smooth before drizzling over chicken.

Plate the chicken and pour the creamy lemon sauce over the top. Serve with sides like garlic green beans or Caesar salad.