1-Begin by lightly salting the chicken and letting it rest for 10 minutes at room temperature to bring out the flavors. This simple step helps the seasoning sink in and makes the meat more tender.

2-Once that’s done, dry the chicken cutlets, then dredge them first in the egg and flour mixture for a good base. Next, coat them thoroughly with the panko mixture, pressing firmly so the crumbs stick well and create that irresistible crispy layer. Heat 2 teaspoons of olive oil in a skillet over medium-high heat and fry the chicken in batches for about 2 minutes per side until it’s golden and crispy on the outside.

3-After frying, transfer the cutlets to a baking sheet and sprinkle the combined mozzarella and provolone cheese over them. Pop it in the oven at 350°F (175°C) for 8 to 10 minutes until the cheese melts perfectly and the chicken hits an internal temperature of 165°F (74°C). This ensures everything is cooked through without drying out.

4-To serve, garnish with the remaining oregano and optional 2 teaspoons of minced fresh parsley for a fresh pop of color and flavor. Squeeze those 4 lemon wedges over the top for that zesty kick that ties it all together. For a complete meal, pair it with steamed vegetables like asparagus or broccoli to add some greens and balance the plate.