Lemon Chicken Romano

Heat oven to 350. Sprinkle each side of the chicken breasts lightly with salt; set aside. Combine Mozzarella and Provolone cheese in a bowl; set aside. In a shallow dish, whisk together flour and egg until smooth. In a large zip-lock bag, toss together Panko bread crumbs, Romano cheese, oregano, lemon zest, garlic powder and 1/4 tsp pepper. Dredge each chicken breast in the egg mixture, coating both sides and allowing excess to run off, then drop them into the zip-lock bag and shake until chicken is fully coated. Heat olive oil and vegetable oil in a medium skillet and heat over medium-high heat. Once oil is hot, fry each breast until bottom is crispy and golden brown, about 2-3 minutes per side. Transfer chicken to a large plate lined with paper towels to drain, then place in a greased baking dish. Sprinkle each breast with the shredded cheese mixture and place in the oven to bake for 12-14 minutes. Remove from oven and garnish with lemon slices or wedges, serve warm.