Put a frying pan on the stove burner and turn the heat to medium-low.

Place the chicken tenders on a cutting board and use a meat cleaver to pound the chicken until it is about a 1/4 inch thick.

Once the chicken is pounded out, pour the olive oil in the pan and let heat.

As the oil heats up, place your panko breadcrumbs in a Ziploc bag and crush until fine.

Pour onto a plate and add 1/8 c. Romano cheese and Italian seasoning, mixing together with a fork.

Crack the egg in a separate shallow bowl and scramble with your fork. 

Place the chicken in the egg mixture, coating all sides, then place in the breadcrumbs, coating all sides.

After the chicken is breaded, place in the pan and begin to fry. As the chicken is frying in the pan, turn your oven on broil and let heat up.

Fry the chicken in the pan until golden brown, transferring to a wire rack on top of a cookie sheet.

While the chicken is frying, wash the romaine, pat dry using paper towels, and then place in a large bowl.

Once all the chicken is done frying, place in the oven to broil for one to two minutes on each side to make them extra crispy.

Remove from the oven and let cool on the rack for five minutes. 

After the chicken is cooled, transfer to a cutting board and chop into pieces.

Place the chicken on top of the greens once chopped and drizzle the Caesar dressing over the top.

Add the rest of the Romano cheese and lots of seasoned croutons.