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Slice each chicken breast in half lengthwise with the knife parallel to the cutting board to create two thinner chicken cutlets. Cover the cutting board with plastic wrap and pound with a kitchen mallet until they are all even thickness. Pat dry and season with a pinch of salt and pepper.
Get three large bowls ready for dredging the chicken. In the first bowl, whisk together the flour, salt, pepper, oregano and garlic powder. Set aside. In bowl 2, whisk together the eggs. In bowl 3, toss together the parmesan, pecorino romano and panko breadcrumbs.
Dredge the chicken breast in the flour mixture. Move the chicken from the flour mixture into the egg mixture. Next, dredge into the Panko and Cheese Mixture. Lay them on a cutting board or plate for frying.
Work in two batches to not overcrowd the pan. Heat ⅓ cup of vegetable oil in a stainless steel skillet over medium heat.
Allow the oil to get hot before adding chicken. Carefully cook the chicken for 3 to 4 minutes on each side until the internal temperature reaches 165 degrees. Remove to a plate and tent with foil. Then, add remaining oil, if needed, and cook next batch.
Top with fresh parsley and additional pecorino cheese if desired and serve.