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In a small bowl, whisk together Parmesan, mayonnaise, lemon juice, olive oil, garlic, Dijon mustard, Worcestershire sauce, salt and pepper. Taste and adjust the seasoning if needed. Refrigerate until ready to use.
Heat butter and olive oil in a skillet over medium heat. Once melted and sizzling, add the panko. Stir frequently until the breadcrumbs turn golden brown and crispy (about 3-5 minutes). Remove from heat and let cool.
Combine the baby romaine or little gem lettuce pieces in a large bowl and toss generously with the Caesar dressing, ensuring even coverage. Transfer to a shallow bowl or platter.
Sprinkle the crispy panko evenly over the lettuce pieces. Don’t be shy—you want a little crunch in every bite. Finish with an extra shower of freshly grated Parmesan cheese for the ultimate umami punch.