Begin by slicing the boneless, skinless chicken breasts horizontally to create thin cutlets. Gently pound each piece to an even thickness of about 1/2 inch.

In one shallow dish, whisk together the large egg and all-purpose flour until smooth, creating a binding mixture.

In another dish, combine panko bread crumbs, finely shredded Romano cheese, minced oregano, lemon zest, garlic powder, salt, and pepper to create the breading mixture.

Dredge each chicken cutlet first in the egg mixture, allowing excess to drip off, then transfer to the panko mixture, pressing to ensure even coating.

Heat olive oil in a large skillet over medium-high heat. Fry chicken cutlets two at a time for about 2 minutes on each side until golden brown.

Transfer fried cutlets to a rimmed baking sheet lined with parchment paper. Top with shredded whole milk mozzarella and provolone cheese.

Preheat the oven to 350°F (175°C). Bake cutlets for about 8-10 minutes until cheese is bubbly and chicken reaches 165°F.

Remove from oven and let cool for a minute. Garnish with extra minced oregano and parsley, and serve hot with lemon wedges.