Romano's Lemon Chicken | Cooking Professionally

Ingredients

• 4 chicken cutlets, about 1/2-inch-thick
• salt, to taste
• black pepper, to taste
• 1/4 cup all-purpose flour
• 2 large eggs
• 2 tablespoons water
• 3/4 cup Italian-style panko breadcrumbs
• 1/3 cup Romano cheese, grated
• 2 teaspoons lemon zest
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 cup olive oil
• 1 tablespoon unsalted butter
• 3/4 cup mozzarella cheese, shredded
• 2 teaspoons fresh parsley, chopped, for garnish
• 4 large lemon wedges plus more, to taste, sliced, for serving