Preheat the oven to 350 degrees F. Place the chicken cutlets on a cutting board and season all sides with the salt.

In a shallow dish or mixing bowl, mix the flour and egg until well combined.

In a separate mixing bowl or dish, combine the bread crumbs, Romano cheese, the 1 tablespoon of the oregano, the lemon zest, the garlic powder, and the ¾ teaspoon of the pepper.

Submerge one chicken cutlet at a time in the egg mixture, then immediately coat both sides in the bread crumb mixture. Press the coating firmly to ensure that it sticks to the chicken.

Repeat with remaining chicken pieces.

Pour the olive oil into a 10-inch non-stick skillet.

Heat the skillet over medium-high heat.

Once the oil is hot, fry two of the breaded cutlets at a time until the bottom is nice and golden brown, about 2 minutes.

Flip the chicken over to fry the other side, about 2 minutes.

Spray a baking dish with non-stick cooking spray, or line it with parchment paper or aluminum foil.

Add the fried chicken to the prepared baking dish.

Repeat until all of the cutlets have been fried.

Top the chicken with the mozzarella and provolone cheese.

Place the baking dish in the oven and bake until the internal temperature of the chicken reaches 165 degrees F when tested with a meat thermometer, about 8-10 minutes.

Transfer the baking dish from the oven.

Sprinkle the chicken with the remaining oregano and the green onion, and serve.