Heat oven to 425 F. Place a rack on a rimmed baking sheet.
Whisk the panko breadcrumbs with 2 tablespoons of the olive oil, the seafood seasoning, and ¾ teaspoon black pepper in a bowl.
Dip the patted dry chicken in the milk in a bowl, then coat with the panko mixture, pressing gently to help it stick.
Place the chicken on the rack and bake for approx 25 minutes or until cooked through.
While chicken is baking, in a large mixing bowl, whisk the parmesan, 2 tablespoons of lemon juice, lemon zest, the remaining 3 tablespoons of olive oil, and ¼ tsp each of salt and pepper. If dressing looks thicker than you like, add a little more olive oil.
Remove fully baked chicken from oven and slice into pieces.
To the large mixing bowl, add the romaine, tomatoes, and red onion and toss.
To serve, place pieces of chicken tenders on top of the romaine salad with additional parmesan.