Preheat oven to 350ºF.

Prepare a baking sheet by lining it with parchment paper. Set aside.

Prepare chicken breasts by cutting them in half lengthwise. Lay them on a cutting board and evenly sprinkle both sides of the chicken breasts with salt. Set aside.

Zest lemon until you have 2 teaspoons of lemon zest. Set aside.

Cut remaining lemon into 4 wedges and set aside.

In a shallow bowl, whisk egg and flour together.

In another shallow bowl, mix bread crumbs, Romano cheese, oregano, lemon zest, garlic powder, and pepper.

Dredge each chicken breast in the egg wash, allowing excess to run off.

Next, press each chicken breast into the breadcrumb mixture, covering it completely.

Lay breaded chicken breast on a plate.

Add olive oil to a skillet over medium-low heat. Heat until oil begins to flicker.

Gently place two breaded chicken breasts in skillet. Cook on each side for 2 minutes or until breading is crispy. When done, transfer chicken to a plate lined with paper towel. Repeat this process with the other two chicken breasts.

Transfer chicken breasts to your prepared baking sheet.

In a small bowl, combine mozzarella cheese and Monterey Jack cheese. Place a small mound on each chicken breast.

Bake for 13-15 minutes or until internal temperature reaches 165ºF.

Spritz juice from one lemon wedge on each chicken breast.

Garnish with minced fresh parsley and lemon slices.