Slice the chicken breasts lengthwise into cutlets and pound them gently until they're even in thickness. Season both sides with salt and pepper.

Prepare a breading station with three bowls: one for flour, one for beaten egg, and one for panko mixed with Romano, parsley, and lemon zest.

Coat each cutlet first in flour, then in the egg, and finally in the panko mixture, ensuring thorough coating.

Heat oil in a skillet over medium heat and fry breaded cutlets for 4-5 minutes on each side until golden brown and cooked through.

Sprinkle mozzarella cheese on top of each cooked cutlet, cover the skillet, and let the cheese melt for 2-3 minutes over low heat.

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