Preheat the oven to 350°F (175°C). Lightly sprinkle both sides of each chicken cutlet with salt and let them rest at room temperature for 10 minutes.
In a shallow dish, whisk the egg and flour together until smooth.
In a separate shallow dish, combine the Panko, Romano cheese, 1 Tbsp minced oregano, lemon zest, garlic powder, and 3/4 tsp freshly ground black pepper; toss to mix evenly.
Pat the chicken dry. Working one cutlet at a time, dredge in the egg mixture, letting excess drip off, then press both sides into the Romano-Panko mixture until well coated. Transfer to a plate and repeat with remaining cutlets.
Heat the olive oil in a 10-inch nonstick skillet over medium-high heat until shimmering.
Add two coated cutlets to the skillet and fry without moving until the bottom is golden and crisp, about 2 minutes. Flip and cook the other side until golden, about 2 more minutes. Transfer to a rimmed baking sheet lined with parchment or sprayed with nonstick spray. Repeat with the remaining cutlets.
Combine the mozzarella and provolone, then mound the cheese mixture evenly over the top of each fried cutlet.
Bake in the preheated oven until the chicken reaches an internal temperature of 165°F (74°C), about 8–10 minutes.
Remove from the oven, sprinkle with the remaining 1 tsp minced oregano and optional parsley, and serve warm with lemon wedges for spritzing.
