Chicken Parmesan with Lemony Broccoli

Heat oven to 450 degrees F. Lightly oil a large rimmed baking sheet. Place the flour in a shallow bowl. In a second shallow bowl, beat together the egg and 1 tablespoon water. In a third bowl, combine the panko, parsley, 1/4 cup Parmesan, and 1/4 teaspoon each salt and pepper. Toss with 1 tablespoon oil. Dip the chicken in the flour, then the egg (letting any excess drip off), and finally in the bread crumb mixture, pressing gently to help it adhere; transfer to the prepared baking sheet. Roast until the chicken is golden brown and cooked through, 12 to 15 minutes. Heat the broiler. Spoon the marinara sauce over the chicken and sprinkle with the mozzarella and remaining 2 tablespoons Parmesan. Broil until the cheese melts, 1 to 2 minutes. Meanwhile, fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large skillet with 1/2 inch water). Bring the water to a boil. Place the broccoli in the basket (or skillet), cover, and steam until tender, 4 to 5 minutes. Drain. Transfer to plates, drizzle with the remaining tablespoon oil, and sprinkle with the lemon zest, crushed red pepper, and 1/4 teaspoon salt. Serve with the chicken.