Slice each chicken breast in half horizontally to make 4 thin cutlets. Lay a sheet of parchment paper over the pieces and gently pound them to an even 1/4-inch thickness.

Set up a breading station with three shallow bowls. In the first bowl, whisk together the flour, garlic powder, onion powder, salt, and black pepper. In the second bowl, beat the eggs. In the third bowl, combine the panko breadcrumbs and grated Romano cheese.

Working with one cutlet at a time, dredge it in the seasoned flour and shake off any excess. Dip it into the beaten eggs, then press it firmly into the panko-Romano mixture so the crust adheres. Place the coated chicken on a plate.

Pour enough olive oil into a deep, rimmed skillet to cover the bottom by about 1/4 inch and heat over medium-high. Fry the chicken in batches of 1 or 2 pieces until golden brown and cooked through, about 4 minutes per side.

Transfer the cooked chicken to a paper-towel-lined plate to drain. Repeat with the remaining cutlets, allowing the oil to reheat between batches.

Sprinkle the warm chicken with flaky sea salt and serve immediately with lemon wedges and chopped parsley alongside.