Directions

1. Preheat oven to 475°F with rack in lower third position. Coat the center of a large rimmed baking sheet with cooking spray.
2. Place 1 cup panko, ¼ cup flour and the beaten egg in 3 separate wide, shallow bowls. Stir 6 tablespoons Parmesan, 2 tablespoons oil, 2 teaspoons dried oregano, 1 teaspoon lemon zest, 1 teaspoon garlic powder, ½ teaspoon salt and ¼ teaspoon crushed red pepper into the panko.
3. Working with 1 cutlet at a time, dredge chicken in the flour and shake off excess. Dip in the egg; let excess drip off. Dredge in the panko mixture to coat, pressing to adhere; place on a large plate. Repeat with the remaining chicken cutlets, flour, egg and panko mixture. (Discard any remaining flour, egg and/or panko mixture.)
4. Toss sliced squash, 2 tablespoons oil, 1 tablespoon Parmesan, ½ teaspoon dried oregano, ½ teaspoon lemon zest and ⅛ teaspoon crushed red pepper in a large bowl until well coated. Spread the squash in an even layer in the center of the prepared baking sheet, leaving room for the chicken around the edges. Do not wash the bowl; set aside. Roast the squash on the lower rack until golden brown on the bottom, 8 to 10 minutes.
5. Meanwhile, combine 12 ounces tomatoes and the remaining 1 tablespoon oil, 1 tablespoon Parmesan, ½ teaspoon dried oregano, ½ teaspoon lemon zest and ⅛ teaspoon crushed red pepper in the reserved bowl; toss to coat. Remove the pan from the oven; immediately place the breaded chicken around the edges of the pan. Spread the tomatoes in an even layer in the center of the pan.
6. Coat the breaded chicken with cooking spray; return the pan to the lower oven rack. Roast until a thermometer inserted into the thickest part of the chicken registers 165°F, 8 to 10 minutes.
7. Sprinkle the chicken and vegetables with 1 teaspoon fresh oregano and the remaining ¼ teaspoon salt.