Prepare the Chicken: Slice the chicken breasts lengthwise into thinner cutlets for faster, more even cooking. Gently pound them to an even thickness (about 1/2 inch). This ensures they cook evenly and stay juicy. Season both sides with salt and pepper.
Set Up Breading Station: Prepare three shallow bowls. In the first, add the flour. In the second, beat the egg until smooth. In the third, combine panko breadcrumbs, grated Romano cheese, parsley, and lemon zest. Mix well so every bite has flavor.
Bread the Chicken: Dredge each cutlet in flour, shaking off excess. Dip into the egg, letting extra drip off, then press firmly into the breadcrumb mixture to fully coat. Make sure the coating adheres well—this creates that signature crispy crust.
Heat the Oil: In a large skillet, heat the oil over medium heat. The oil should be hot but not smoking—test with a breadcrumb; it should sizzle immediately.
Cook the Chicken: Place the breaded cutlets in the skillet without overcrowding. Cook for 4–5 minutes per side until golden brown and crispy. The internal temperature should reach 165°F (74°C). Adjust heat if the crust browns too quickly.
Add the Cheese: Once the chicken is fully cooked, sprinkle shredded mozzarella evenly over each piece. Cover the skillet with a lid and let the cheese melt for 2–3 minutes until gooey and slightly stretchy.
Finish and Serve: Remove from heat and garnish with extra parsley and lemon wedges if desired. Serve immediately while the crust is crisp and the cheese is perfectly melted.