Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Pat chicken tenderloins dry and flatten to an even thickness with a meat mallet or rolling pin.
Place flour in a shallow bowl and season lightly with salt and pepper.
Whisk eggs and milk together in a second shallow bowl.
Combine panko, lemon zest, and grated Pecorino in a third shallow bowl.
Dredge each tenderloin in flour shaking off excess.
Dip floured tenderloins in the egg mixture letting excess drip off.
Press each piece into the panko mixture coating evenly and set aside on a plate.
Heat olive oil in a large skillet over medium heat until shimmering.
Add coated tenderloins and cook until golden and crisp about 3 to 4 minutes per side, working in batches if needed.
Transfer cooked chicken to a warm plate and tent with foil.
Reduce heat to low and add butter to the skillet then sauté minced garlic for 30 seconds.
Pour in chicken broth scraping up browned bits then stir in heavy cream and lemon juice.
Simmer sauce gently until slightly thickened about 2 to 3 minutes.
Return chicken to the pan to coat in sauce for a minute then spoon sauce over each piece.
Serve immediately garnished with extra Pecorino and lemon zest if desired.

For the crispiest crust, use panko and press it firmly onto the chicken. Freshly grated Pecorino and lemon zest enhance flavor.