Begin by slicing the chicken breasts lengthwise into cutlets, ensuring they are about ½ inch thick. Use a meat mallet to pound the cutlets to an even thickness for uniform cooking. Season both sides generously with salt and pepper.

Organize your work area with three shallow bowls: one for flour, another for the beaten egg, and the last for a mixture of panko, Romano cheese, parsley, and lemon zest.

Coat each chicken cutlet in flour, dip it into the beaten egg, and then press it into the panko mixture until completely covered.

Heat about ½ inch of oil in a skillet over medium heat until shimmering. Carefully place the coated cutlets in the hot oil, cooking each side for about 4-5 minutes until golden brown.

Once the chicken is cooked, sprinkle a layer of mozzarella cheese on top of each cutlet. Reduce the heat and cover the skillet, allowing the cheese to melt for about 2-3 minutes.

Remove from heat, transfer cutlets to a serving platter, garnish with fresh parsley, serve immediately with lemon wedges.