Begin by slicing the chicken breasts lengthwise into cutlets, aiming for an even thickness of about half an inch. Season each piece generously with salt and pepper.

Arrange three shallow bowls side by side: one with flour, second with a beaten egg, and third with panko bread crumbs, grated Romano cheese, parsley, and lemon zest.

Dip each seasoned chicken cutlet into the flour, then into the beaten egg, and finally press firmly into the panko mixture. Refrigerate for 30 minutes.

Heat oil in a large skillet over medium heat until shimmering, about 2-3 minutes. Test with a small piece of panko to check readiness.

Carefully place cutlets in the skillet and cook for 4-5 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (75°C).

Once crispy, sprinkle mozzarella cheese on top of each cutlet, cover, and let it melt for 2-3 minutes.

Remove from heat, transfer to a serving platter, and garnish with parsley for a pop of color before serving.