1-Preheat the oven to 350 degrees Fahrenheit. Lightly sprinkle salt on both sides of the chicken cutlets and let them sit at room temperature for 10 minutes.

2-In a shallow dish, whisk the flour and egg together until smooth.

3-In another shallow dish, combine the panko bread crumbs, Romano cheese, oregano, lemon zest, garlic powder, and pepper.

4-Pat the chicken dry, then dip each cutlet first into the egg mixture, letting any excess drip off, and then coat it thoroughly with the panko mixture, pressing to help the crumbs stick.

5-Heat the olive oil in a 10-inch non-stick skillet over medium-high heat. Fry two cutlets at a time until they are golden and crispy on each side, about 2 minutes per side.

6-Transfer the fried cutlets to a rimmed baking sheet and repeat the frying process with the remaining pieces.

7-Combine the mozzarella and provolone cheeses, then pile the mixture on top of each chicken cutlet.

8-Bake in the preheated oven for 8-10 minutes, until the cheese is melted and the chicken reaches an internal temperature of 165 degrees Fahrenheit.

9-Remove from the oven and sprinkle with the remaining oregano and parsley if using. Serve warm with the lemon wedges for squeezing over the top.