In a medium bowl, whisk together the olive oil, ranch dressing, Worcestershire sauce, distilled white vinegar, lemon juice, minced garlic, and pepper. Stir until all ingredients are well-combined and smooth.

Place the chicken breasts inside a gallon-sized freezer bag. Seal the bag after removing excess air and use a meat tenderizer to pound the chicken to a uniform thickness of about 1/2 inch. This will ensure even cooking.

Season both sides of the chicken with a light sprinkling of salt and pepper. Transfer the chicken to a fresh freezer bag and pour in the prepared marinade. Seal the bag tightly and refrigerate for at least 30 minutes or, for best results, overnight.

In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the marinated chicken breasts, cooking each side for 4-5 minutes until they reach a golden brown sear. Avoid moving the chicken too much during cooking to achieve the best color. If necessary, reduce the heat to medium. Once done, transfer the seared chicken to a clean skillet or baking sheet and tent with foil to keep warm.

Preheat the oven to a low broil at 450°F. In a microwave-safe bowl, mix together the Parmesan cheese, Provolone cheese, and buttermilk ranch dressing. Microwave in 15-second intervals, stirring between each, until the mixture becomes melted and smooth. Some lumps are fine. Spread the melted cheese mixture evenly over the seared chicken breasts.

In a separate bowl, combine the melted butter, garlic powder, and panko breadcrumbs. Spoon the breadcrumb mixture over the cheese-topped chicken.

Place the chicken under the broiler for 3-4 minutes, or until the breadcrumb topping turns golden brown. Be sure to watch closely to prevent burning. Once browned, remove from the oven and serve immediately.