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In a large bowl, add the chopped kale and drizzle with a squeeze of lemon juice
Using your hands, massage the kale until tender and glossy, about 3 minutes.In a small bowl whisk together the remaining ⅓ cup lemon juice, 1 cup of the Parmesan cheese, ½ cup of the olive oil, garlic, salt, and pepper until fully combined
In a small skillet set over medium heat, add in the remaining ¼ cup olive oil along with the panko
Using a wooden spoon or spatula, toss the panko until coated in olive oil
Cook, stirring often until the panko is a deep golden brown, about 2-4 minutes
Remove from heat and transfer to a small bowl.In a large serving bowl, toss the kale with the parsley, dressing, and ½ of the toasted breadcrumbs
Top the salad with the remaining ¼ cup Parmesan cheese and the remaining toasted breadcrumbs and serve.