In a medium bowl, whisk together the mayo, plain yogurt, minced garlic, black pepper, lemon juice, salt, olive oil, Parmigiano Reggiano, Dijon mustard, and Worcestershire sauce until smooth. Refrigerate the dressing to meld flavors.

Clean and trim the chicken tenders. Marinate in a whisked egg, minced garlic, black pepper, and lemon juice for about 10 minutes.

Set up three shallow dishes: one with flour, another with the egg-marinade chicken, and a third with seasoned breadcrumbs. Dredge chicken in flour, dip into egg mixture, and coat with breadcrumbs.

Preheat oven to 400°F (200°C). Bake the coated chicken on a lined baking sheet for 20 minutes, flipping halfway through, until golden-brown and cooked through.

Chop the romaine lettuce and drizzle half of the dressing over it in a bowl. Toss gently until well-coated. Once chicken cools, slice and layer on top of the salad.

Sprinkle croutons and any remaining dressing over the salad. Top with shaved Parmesan cheese. Mix gently to combine.