1-Preheat oven to 350°F (175°C): Lightly salt each side of the chicken cutlets and let them stand at room temperature for 10 minutes to enhance flavor.

2-Whisk the flour and egg together in one shallow dish: In another dish, combine panko bread crumbs, Romano cheese, oregano, lemon zest, garlic powder, and pepper for the coating.

3-Pat the chicken dry: Dredge each cutlet in the egg and flour mixture, letting excess drip off, then coat both sides in the panko mixture, pressing the crumbs to stick.

4-Heat olive oil in a 10-inch non-stick skillet over medium-high heat: Fry two chicken cutlets at a time without moving until the bottom is crispy and golden, about 2 minutes. Flip and cook for another 2 minutes, then repeat with the remaining cutlets.

5-Place the fried chicken on a baking sheet with a rim: Top each piece with mozzarella and provolone cheese to create that melty, cheesy layer.

6-Bake until the cheese melts and the chicken’s internal temperature reaches 165°F (74°C), which takes about 8-10 minutes for juicy results.

7-Remove from the oven, sprinkle with the remaining oregano and parsley if using, and serve warm with lemon wedges for an extra zing.