Begin by slicing the chicken breasts lengthwise into cutlets for quick cooking. Use a meat mallet to pound them to an even thickness, ensuring they cook uniformly. Season both sides liberally with salt and pepper.

Create a breading assembly line with three shallow bowls: one for all-purpose flour, the second for one beaten large egg, and the third for panko breadcrumbs, grated Romano cheese, chopped parsley, and lemon zest.

Take each chicken cutlet and first dip it into the flour, coating both sides thoroughly. Next, immerse it in the beaten egg, allowing any excess to drip off. Finally, press the coated cutlet into the panko mixture.

Heat a skillet over medium heat and add enough avocado or olive oil to generously coat the bottom. Once the oil shimmers, carefully add the breaded chicken cutlets to the pan. Cook for about 4-5 minutes on each side until golden brown.

Sprinkle shredded mozzarella cheese evenly over the top of each cutlet. Cover the skillet with a lid and let it sit for 2-3 minutes, allowing the cheese to melt beautifully.

Once the mozzarella has melted, remove the lid and transfer the cutlets to serving plates. Garnish with fresh parsley and serve with lemon wedges if desired.