it is possible to do a crispy crust in the oven.
my favorite is oven-chicken-fried-steak....but, not known to disown a thick pork chop, either. or chicken steaks, or . . . (add long list here)
bring the meat to room temp
pat the meat dry immediately before the 'wash' - I use a egg wash diluted a smidge with water to ensure it is smoothly homogenous
apply breading - now....
panko works pretty good, frankly I've had better luck with 'homemade' bread crumb from stale Italian/French style loaves. it _must_ be dry and stale; chop to size.
(typically I freeze the left-over chunks; then chop & oven toast.)
store bought flour-size bread crumbs do not work; they go gummy.
into the egg wash, drip off any excess. excess moisture is not your friend.
into the breading mix
onto a metal rack and allow to 'air dry' for 20-30 minutes. yes, it's important.
the rack then goes on a shallow baking pan and into the oven.
they can be done at low temps, but if done at low temp, plan on a finish at higher temp (400-500'F) to dry&crisp the crust.
touch not thy chop/steak on the rack until the crust is set.
not tried the parchment routine - just the 'on a (cake cooling) rack'