Prepare the Chicken: Slice chicken breasts lengthwise into cutlets and pound them to an even thickness. Season with salt and pepper to enhance the natural flavors.

Set Up Breading Stations: Arrange three bowls—one for all-purpose flour, one for beaten eggs, and one for a mix of panko bread crumbs, grated Romano cheese, chopped parsley, and lemon zest.

Dredge the Chicken: Coat each cutlet in flour, ensuring full coverage. Next, dip into the beaten egg, then evenly coat with the panko mixture.

Cook the Cutlets: Heat avocado oil or olive oil in a skillet over medium heat. Fry each cutlet for 4-5 minutes per side until golden brown.

Melt the Cheese: Sprinkle shredded mozzarella over the cooked chicken, cover the skillet, and let it melt for 2-3 minutes.

Serve and Garnish: Transfer the chicken to plates, garnish with fresh parsley and lemon wedges, and serve hot.