preheat oven to 350º

sprinkle each side of chicken cutlets lightly with salt and let stand at room temp for 20 minutes

combine mozzarella and provolone cheese in a bowl.

in bowl 2 whisk together flour and egg until smooth.

in bowl 3 toss together panko bread crumbs, romano, oregano, lemon zest, garlic pepper, and 1/4 tsp pepper

pat chicken dry with paper towels.

heat vegetable oil in a skillet. dip each chicken cutlet in egg and coat in bread crumb mixture.

fry chicken cutlets and allow to drain on paper towels

put chicken in a baking dish and sprinkle tops with mozzarella cheese mixture (bowl 1)

bake for 12 minutes