1-First, preheat your oven to 350°F (177°C) and lightly sprinkle salt on both sides of the chicken cutlets. Let them sit at room temperature for 10 minutes to enhance seasoning. Meanwhile, whisk the flour and egg in one shallow dish until smooth, setting up your breading station.

2-Next, in another shallow dish, mix the panko bread crumbs, Romano cheese, oregano, lemon zest, garlic powder, and black pepper. This blend creates that irresistible crispy coating. Pat the chicken dry, then dip each piece first in the egg mixture and coat thoroughly with the panko mix, pressing the crumbs firmly for the best texture.

3-Heat olive oil in a non-stick skillet over medium-high heat and fry two chicken cutlets at a time until golden brown and crispy, about 2 minutes per side. Transfer them to a baking sheet lined with parchment or non-stick spray. Repeat with the remaining cutlets to keep things even.

4-Finishing Touches and Baking: Once fried, sprinkle the mozzarella and provolone cheese evenly over each piece. Bake in the preheated oven until the internal temperature reaches 165°F (74°C), which takes about 8 to 10 minutes. This step melts the cheese perfectly and ensures the chicken is fully cooked.

5-Remove from the oven and garnish with additional oregano and parsley if you like. Serve warm with lemon wedges for a fresh squeeze that boosts the flavor. For adaptations, consider using tofu for vegan options or gluten-free breadcrumbs to suit different preferences, making this recipe as versatile as it is delicious.