Pound the chicken cutlets to an even 1/4-inch thickness if needed. Rub both sides with the garlic powder, paprika, salt, and black pepper. In a bowl, whisk the mayonnaise, lemon juice, garlic, anchovy paste, Dijon, grated Parmesan, black pepper, and enough water to make it pourable.

Heat the olive oil in a large cast-iron skillet over high heat until it shimmers. Add the cutlets and press them flat with the back of a spatula or a heavy pan — maximum contact is what builds the crust. Sear 2–3 minutes per side, until deeply golden with charred edges and cooked through.

Transfer the chicken to a cutting board to rest. Reduce the heat to medium and warm the tortillas in the same skillet, 20–30 seconds per side, until pliable with light brown spots. Stack them in a towel to keep warm.

Slice the rested cutlets into bite-size strips and chunks. They should be juicy with crisped edges.

In the bowl with the dressing, add the chopped romaine and half the shaved Parmesan; toss until every leaf is lightly coated.

Fill each tortilla with chicken, then a generous handful of dressed romaine. Top with the remaining shaved Parmesan, a squeeze of lemon, and plenty of cracked black pepper. Serve immediately while the chicken is still warm.