Begin by slicing the chicken breasts lengthwise into cutlets, ensuring they are an even thickness for uniform cooking. Gently pound them to about ½-inch thick and season both sides generously with salt and pepper.

Arrange your breading stations with flour in one bowl, beaten egg in another, and mix panko bread crumbs, grated Romano cheese, parsley, and lemon zest in a third bowl.

Coat each cutlet in flour, dip it into the beaten egg, then into the panko mixture. Ensure the breadcrumbs adhere well before laying aside.

Heat the oil in a skillet over medium heat until shimmering, then add the breaded chicken cutlets, cooking for 4-5 minutes per side until golden brown and cooked through.

Sprinkle shredded mozzarella cheese over the cutlets, cover with a lid, and let it cook for another 2-3 minutes until the cheese melts.

Transfer the cheesy chicken cutlets to a serving platter, garnish with parsley and lemon wedges, and serve immediately.