Heat a large skillet coated with oil over medium-high heat. Fit a wire rack into a sheet pan.
Working in batches, sprinkle the Brussels sprouts with salt and pan-fry until browned and the outer leaves are crisp, about 5 minutes. Remove to the wire rack. Once all Brussels have been cooked, transfer the sheet pan to the oven until the Brussels sprouts are tender, about 10 minutes.
Transfer the Brussels sprouts to a serving dish. Top with some grinds of black pepper, a squeeze of lemon, a few shakes of hot sauce and the Parmesan, panko and parsley. Serve!