Parmesan chicken with Caesar roasted romaine

This recipe modified from here.

 3 skinless, boneless chicken breasts (about 10 oz each)
1/2 tsp. Montreal steak seasoning
1/2 c. grated Parmesan (about 1.5 oz)
1/2 c. Panko
3 Tbsp. extra-virgin olive oil, divided
1 Tbsp. worcestershire
2 Tbsp. chopped flat-leaf parsley
1 garlic clove, chopped
2 large hearts of romaine, halved lengthwise
4 anchovy fillets
1 lemon, cut into wedges
High quality extra-virgin olive oil for dressing

 Preheat oven to 450 degrees. Line a half-sheet pan with foil. Season chicken with Montreal steak seasoning and place in the oven for about 10 minutes, while preparing the rest of the ingredients. Combine cheese, panko, 2 Tbsp oil, parsley and garlic clove. Season with salt and pepper. Pull chicken from the oven and pat 3/4 of the panko mixture on to the chicken. Roast chicken until crumbs begin to turn golden and chicken is cooked through, about 10 minutes.

Drizzle the romaine with 1 Tbsp oil, drizzle each half of romaine with worchestershire, sprinkle with the remaining panko mixture. Add the lettuce a second half-sheet pan, lined with foil, and put in the oven for about 5 minutes until slightly browned at the edges. Divide among plates. Serve with lemon and olive oil for dressing.