Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. In a large bowl, toss the broccoli florets, cherry tomatoes, and red onion with 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer on one half of the prepared baking sheet.

In a shallow dish, combine the panko breadcrumbs, grated Parmesan, garlic powder, onion powder, smoked paprika, oregano, salt, and pepper. In a separate bowl, whisk together the melted butter and remaining 2 tablespoons of olive oil.

Pat the chicken cutlets dry. Dredge each piece first in the butter/oil mixture, then press firmly into the panko-Parmesan mixture to coat all sides.

Place the coated chicken on the empty half of the baking sheet next to the vegetables. Bake for 20-25 minutes, until the chicken is cooked through (165°F or 74°C) and the crust is golden brown and crispy.

Remove from the oven and serve immediately. Garnish with fresh parsley if desired.