Prepare the Breading Station by setting up three shallow dishes. In the first dish, add all-purpose flour for dredging. In the second, beat eggs to create an egg wash. In the third, combine grated Romano cheese with panko breadcrumbs for a crunchy coating.

Dredge each chicken cutlet in flour, then dip into the egg wash, and finally coat with the Romano and panko mixture. Set aside.

In a large skillet, heat olive oil over medium heat. Cook the breaded chicken for about 4-5 minutes on each side until golden brown and crispy.

While chicken is cooking, boil salted water in a large pot and cook pasta according to package instructions, usually around 8-10 minutes until al dente. Reserve 1/2 cup of pasta water, then drain.

In a separate pan, melt butter over low heat, sauté minced garlic for 1-2 minutes, then stir in lemon juice and zest.

Combine cooked pasta with the lemon garlic sauce, adding reserved pasta water gradually for desired consistency.

Serve by twirling pasta onto plates and topping with crispy Romano chicken cutlets, garnished with additional Romano cheese and lemon zest.