Preheat the oven to 400°F. Line a baking sheet with parchment paper.

In a shallow dish, combine the panko breadcrumbs, 1/4 cup of Parmesan cheese, garlic powder, onion powder, salt, and black pepper.

Set up a breading station: Place the flour in one bowl, the beaten eggs in another, and the breadcrumb mixture in a third.

Pat the chicken breasts dry with paper towels. Dredge each piece in flour, shaking off the excess, then dip into the beaten eggs, and finally coat with the breadcrumb mixture, pressing gently to adhere.

Arrange the breaded chicken on the prepared baking sheet. Bake for 20-25 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F).

While the chicken is baking, prepare the salad. In a large bowl, combine the chopped romaine lettuce, remaining Parmesan cheese, and cherry tomatoes if using.

Once the chicken is done, let it rest for a few minutes before slicing it into strips. Add the sliced chicken on top of the salad.

Drizzle Caesar dressing over the salad and toss gently to combine. Serve with lemon wedges on the side if desired.