Prepare Chicken: Slice chicken breasts lengthwise into cutlets about 1/2 inch thick. Use a meat mallet to pound them and season with salt and pepper.

Set Up Breading Stations: Arrange three shallow bowls - one for flour, one for beaten egg, and one for panko mixture with Romano cheese, parsley, and lemon zest.

Dredge Chicken: Coat each chicken cutlet in flour, dip in beaten egg, then press into the panko mixture for an even coating.

Cook Chicken: Heat oil in a skillet over medium heat. Fry chicken cutlets for 4-5 minutes on each side until golden brown and cooked through.

Melt Mozzarella: Sprinkle mozzarella cheese over cooked chicken cutlets, cover, and let melt for 2-3 minutes until bubbly.

Garnish and Serve: Transfer cheesy cutlets to serving plates, garnish with parsley, and serve with lemon wedges.