Chicken Francese

To make the chicken: Remove tenderloin from each chicken breast half, then fillet each half into two slices. Pound all chicken, including tenderloins, to a thickness of 1/4 inch.

Transfer chicken to a bowl and pour in enough milk to completely cover; soak for 30 minutes.

Mix bread crumbs, Pecorino Romano, and parsley together in a bowl. Remove chicken from milk and dredge in bread crumb mixture until evenly coated.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Heat olive oil in a large skillet over medium heat. Add chicken and cook until lightly browned, 2 to 3 minutes per side. Transfer to the prepared baking dish, season with salt and pepper, and place lemon slices over top.

To make the sauce: Pour wine into the skillet with chicken drippings and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add broth and lemon juice; boil until reduced by half, 5 to 10 minutes. Pour wine mixture over chicken, then drizzle orange liqueur over top.

Bake in the preheated oven until sauce is bubbling and chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes.