Preheat the oven to 350°F (175°C). Pound the chicken breasts to an even thickness.

Season the chicken with salt and pepper.

Set up a breading station: Place flour in one bowl, beaten eggs in another, and a mixture of bread crumbs and Romano cheese in a third bowl.

Dredge each chicken breast in flour, dip in eggs, and coat with the bread crumb mixture.

In a large skillet, heat olive oil over medium heat. Add the breaded chicken and cook for about 5-7 minutes on each side, until golden brown and cooked through.

Transfer the cooked chicken to a baking dish.

In the same skillet, add heavy cream, garlic powder, and dried parsley. Stir and bring to a simmer.

Add the Romano cheese and stir until melted and smooth.

Pour the sauce over the chicken in the baking dish.

Bake in the preheated oven for 10-15 minutes until bubbly. Serve hot with extra Romano cheese on top.