Preheat oven to 350 degrees. Sprinkle each side of the chicken cutlet lightly with salt and let stand at room temperature for 10 minutes.

In a shallow dish, whisk together flour and egg until smooth. In a separate shallow dish, toss together Panko bread crumbs, Romano cheese, oregano, lemon zest, garlic powder, and ¾ teaspoon pepper.

Pat chicken dry with paper towels, then working with 1 chicken cutlet at a time, dredge chicken in egg mixture, coating both sides and allowing excess to run off, then transfer to Romano mixture and coat both sides, pressing to allow crumbs to adhere.

Transfer chicken to a plate and repeat process with remaining chicken cutlets. Pour olive oil into a 10-inch non-stick skillet and heat over medium-high heat.

Once oil is shimmering, add 2 coated chicken cutlets and fry without moving them until the bottom is crispy and golden brown, about 2 minutes, then using metal tongs, rotate to the opposite side and cook until golden brown, about 2 minutes longer.

Transfer chicken to a rimmed baking sheet lined with parchment or spritzed with non-stick cooking spray, repeat process with remaining 2 pieces of chicken.

Toss together Mozzarella and Provolone cheese and sprinkle in a mound over chicken.

Transfer to preheated oven and bake until the internal temperature registers 165 degrees on an instant-read thermometer, about 8 - 10 minutes.

Remove from oven, sprinkle with remaining 1 teaspoon oregano and parsley if using, and serve warm with lemon wedges for spritzing over each serving.