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Preheat the oven to 425°F. Grease a large baking sheet with oil.
Bring a medium saucepan of salted water to a boil. Add the Brussels sprouts and cook until the sprouts are tender and can be easily pierced with a paring knife, 10 to 12 minutes. Drain and dry thoroughly with a clean kitchen towel or paper towels.
Transfer the Brussels sprouts to the prepared baking sheet. Using the bottom of a measuring cup or mason jar, smash each sprout flat and pat dry again. Do not overcrowd the pan.
In a measuring cup, whisk together ¼ cup of the oil with the lemon pepper, crushed red pepper flakes, and 2 cloves of the garlic. Drizzle the sprouts with the mixture and sprinkle with ¾ teaspoon salt.
In a small bowl, combine the parmesan and panko with the remaining 1 tablespoon oil and toss to coat.
Bake the Brussels sprouts for 15 minutes. Carefully flip each sprout, sprinkle with the panko mixture, and continue to bake until golden and crispy, 15 to 20 minutes more.
Meanwhile in a medium bowl, whisk together the mayonnaise, dijon mustard, hot sauce, black pepper, lemon juice, 1 teaspoon of the lemon zest, the remaining garlic, and remaining ¼ teaspoon salt.
Transfer the Brussels sprouts to a serving platter, sprinkle with the remaining teaspoon lemon zest, and serve with the lemon dipping sauce.