Preheat oven to 350°F (175°C). Sprinkle each side of chicken cutlets lightly with salt and let stand at room temperature for 10 minutes.

Set up your three-station breading line. Place flour in the first shallow dish. Beat the 2 eggs in the second shallow dish. In the third dish, combine panko bread crumbs, Romano cheese, oregano, lemon zest, garlic powder, and ¾ teaspoon pepper.

Pat chicken dry with paper towels. Working with 1 chicken cutlet at a time, dredge chicken in flour coating both sides and shaking off excess, dip into beaten eggs allowing excess to drip off, then immediately press into Romano-panko mixture coating both sides firmly to allow plenty of crumbs to adhere.

Heat olive oil in a 12-inch skillet over medium heat. Cook chicken cutlets 2 at a time until golden brown on each side, about 3-4 minutes per side. Transfer to a baking sheet.

Toss together mozzarella and provolone cheese and sprinkle in a mound over each chicken cutlet.

Transfer to preheated oven and bake until internal temperature registers 165°F on an instant-read thermometer, about 8-10 minutes.

For the sauce, add butter and garlic to the skillet over medium heat, sauté until light golden brown, about 30 seconds. Pour in chicken broth and lemon juice. Let simmer and reduce by about half, about 2 minutes.

Stir together 1 tablespoon chicken broth with cornstarch until smooth, pour into broth mixture and cook stirring constantly until slightly thickened, about 30 seconds.

Pour in cream, then reduce to low, add Romano cheese and cook just until melted and sauce is smooth.

Remove chicken from oven, sprinkle with fresh parsley and serve warm with lemon wedges and sauce drizzled over top.