Combine all the dressing ingredients in a small bowl or blender. Mix or blend until well combined and smooth. Add salt and pepper to taste, then mix or blend again. If needed, add some water to thin it out. Taste test to adjust seasoning if needed.

Set the dressing aside.

Place the chicken on a cutting board, cover with plastic wrap, and pound evenly. Season both sides with salt and pepper.

Place the flour in a large shallow bowl.

Beat the eggs in a second large shallow bowl.

In a third large shallow bowl, stir together the panko, Italian breadcrumbs, and grated Parmesan.

Dredge each chicken fillet in flour, then egg, then the breadcrumb mixture, pressing the breadcrumbs on.

Place in the air fryer basket and spray with cooking oil spray.

Air fry at 390°F (200°C) for 12-13 minutes. After 7 minutes, carefully flip the chicken and spray with cooking oil spray again. Continue cooking for an additional 5-6 minutes.

Toss the romaine and shaved Parmesan with half of the Caesar dressing, adding more as needed.

Serve the salad on top of the chicken with some freshly grated Parmesan and a squeeze of lemon.