Begin by preheating the oven to 350°. In a small baking dish, drizzle the chicken breast with olive oil, salt and pepper. Bake for 30 minutes or until it reaches an internal temperature of 165° in the thickest part of the breast.
Meanwhile, shave the parmigianno reggiano. Whisk it together with black pepper and garlic powder. Evenly spread on a parchment lined baking sheet. Bake for 6-8 minutes in the same oven as the chicken, until lightly golden brown. Remove from oven and let cool.
Make the dressing by whisking together the dijon, olive oil, white wine vinegar, black pepper, salt and lemon juice until emulsified. Using a small fork in a bowl works well for this or shake in a jar. Taste test and add more salt or pepper as needed. Tastes can vary based on the mustard you use.
Wash and pat dry the romaine. Tear into pieces and transfer to large mixing bowl. Toss lettuce with dressing. Divide and transfer to serving dishes.
Thinly slice chicken breast. Place onto lettuce. Top with parmesan crispies and additional lemon wedges if desired.