On a large plate, toss together panko crumbs and Parmesan, depending on the number romaine leaves. Brush each long piece of romaine, cut side, with some ranch dressing. Firmly press on the crumb mixture the length of the lettuce piece. Heat some olive oil in a large skillet and place romaine leaf, coated side down, into skillet. Cook over medium high heat until panko crumbs are crispy and leaves just start to soften. To serve, place lettuce, coated side up, on a serving dish, then drizzle with extra ranch dressing, if desired. Serve warm.