Preheat to 350 degrees in the oven. Sprinkle lightly with salt on each side of the chicken cutlet and let it stand for 10 min at room temperature.
Whisk together the flour and egg in a shallow dish till smooth. Toss together panko bread crumbs, Romano cheese, oregano, lemon zest, garlic powder, and 3/4 tsp. of pepper in a separate shallow dish.
Then work with 1 chicken cutlet at a time, dredge chicken in egg mixture coating on both sides and enabling excess to run off, then move immediately to Romano mixture and coat both sides with mixture, while pressing to allow plenty of crumbs to stick. 3. Pat chicken dry with paper towels.
Move the chicken to a plate and use the left chicken cutlets to replicate the process. Into a 10-inch non-stick skillet, pour olive oil and heat over medium-high heat.
Add 2 coated chicken cutlets once the oil is shimmering and fry them without moving them till the bottom is crispy and golden brown, around 2 minutes, then move to the opposite side using metal tongs and cook until golden brown, around 2 minutes longer.
Move chicken to a parchment-lined or spritzed rimmed baking sheet with non-stick cooking spray, repeat the process with the left 2 chicken parts.
Throw Mozzarella and Provolone cheese together and sprinkle it over chicken in a mound.
Switch to the preheated oven to bake for around 8 to 10 minutes till the internal temperature is 165 degrees on an instant-read thermometer.
When using, remove from the oven, sprinkle with the remaining 1 tsp of oregano and the parsley, and serve warm with lemon wedges over each serving for spritzing.