• prep: 18 min
• cook: 12 min
• total: 30 min

servings:

• 2 (8 - 9 oz each) boneless, skinless chicken breasts, (halved through their thickness, and pounded to 1/2-inch thick)
• 1/2 cup (2 oz) shredded Whole Milk Mozzarella cheese
• 1/2 cup (2 oz) shredded Provolone cheese ((or more mozzarella))
• 1 large egg
• 1 Tbsp all-purpose flour
• 3/4 cup Panko bread crumbs
• 1/3 cup (packed, 1.25 oz) finely shredded Romano cheese
• 1 Tbsp minced fresh oregano, (plus 1 more tsp for garnish )
• 2 tsp lemon zest ((from about 1 lemon))
• 1/2 tsp garlic powder
• Salt and freshly ground black pepper
• 1/3 cup olive oil
• 4 lemon wedges for spritzing each serving ((you can just use the one that was zested))
• 2 tsp minced fresh parsley ((optional))

Click Here For Step-By-Step Instructions