Slice the boneless, skinless chicken breasts in half horizontally, creating thinner cutlets for even cooking. Let the cutlets rest at room temperature for about 10 minutes, then pound them gently to a uniform thickness of 1/2 inch.

Set up your breading station with two shallow dishes. In the first dish, whisk together one egg and a bit of all-purpose flour until smooth. In the second dish, combine panko breadcrumbs, grated Romano cheese, fresh oregano, lemon zest, garlic powder, salt, and pepper, mixing well.

Take each pounded chicken cutlet and dredge it in the egg mixture, allowing any excess to drip off. Press the cutlet into the panko mixture, ensuring it's evenly coated.

Heat olive oil in a large skillet over medium-high heat. Carefully place the breaded chicken cutlets in the skillet. Fry for about 2 minutes on each side or until golden brown and crispy.

Transfer the fried chicken cutlets to a baking sheet. Top each cutlet with slices of mozzarella and provolone cheese. Bake in a preheated oven at 350°F for approximately 8-10 minutes, or until the cheese is melted and bubbling.

Remove from the oven and let it rest briefly. Garnish with fresh parsley and serve warm alongside fresh lemon wedges.