Preheat your oven to 375°F.

Pound the chicken breasts to an even thickness, about 1/2 inch, to ensure even cooking.

In one shallow dish, mix the flour, salt, and black pepper.

In another dish, beat the eggs, then add the milk and minced garlic.

In a third dish, combine the grated Romano cheese, panko breadcrumbs, oregano, and basil.

Dredge each chicken breast in the flour mixture, shaking off any excess.

Dip the chicken into the egg mixture, coating thoroughly.

Press the chicken breasts into the breadcrumb mixture, ensuring an even coating and pressing down to adhere the crumbs.

Heat olive oil in a large, oven-safe skillet over medium-high heat.

Sear the chicken breasts in the skillet for 3-4 minutes on each side until golden brown.

Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F.

Remove the chicken from the oven, and let it rest for a few minutes before serving.