Start by breading your chicken. Pound the chicken in between two pieces of plastic wrap to an even 1/4 inch thickness.
Season both sides of the chicken with salt and pepper. Next prepare your breading station.
In a shallow bowl add flour and season with a touch of salt and pepper.
Place eggs in another shallow bowl and whisk.
Mix grated parm and panko in another shallow bowl.
Dredge chicken in flour, then egg, then panko mixture, making sure to evenly coat the chicken in each step. Repeat with remaining breasts. Place on a sheet tray and set aside while you make the dressing. (this rest time will allow the breading to adhere to the chicken.)
To make the dressing, add garlic, anchovies, lemon zest, lemon juice, dijon, Worcestershire, and egg yolk to a blender and blend until smooth.
Add in all the herbs and blend until smooth. Slowly blend in the oil to create an emulsion. Stir in parmesan and season to taste with salt and pepper.
Next fry up the chicken. In a large skillet, add enough canola oil to come up about 1/4 inch. Heat until hot (you can check by adding a bit of breading to see if it sizzles).
Carefully add one chicken breast to the pan and cook until golden on one side, about 4 minutes.
Flip chicken and cook on second side until golden, about another 4 minutes. Remove chicken to a sheet tray (with a rack if you have it!). Sprinkle with a touch of salt.
Repeat frying process with remaining chicken.
To assemble, warm tortilla (in a pan or a microwave) until pliable. Toss romaine with desired amount of dressing. Place dressed greens in the center of the wrap and add sliced crispy chicken. Top with shaved parm and roll into a wrap. Serve as is, or toast in a pan for extra crispiness.