1. Butterfly the brisket: Lay the brisket on a cutting board with the grain running up and down. Use a long knife such as the Wusthof Super Slicer, holding the knife blade flat so that it’s parallel to the board. Make a horizontal cut into the side of the brisket through the thickness, stopping short of the opposite edge, taking care not to cut all the way through.
2. Open up the meat like a book so you have a large rectangular slab. Pound brisket until thin and even. Season generously with salt and pepper. Spread panko mixture over the surface. Roll up brisket and tie with butchers’ twine. Sprinkle once again with salt and pepper.
3. Heat a large skillet over medium-high heat, add olive oil, then sear the brisket roll on all sides to brown (about two minutes each side). Set pan aside to deglaze for pan sauce. Remove the brisket and wrap tightly in aluminum foil. Place in a roasting pan and roast for about an hour and 20 minutes, until the internal temperature of the roast is 135 degrees Fahrenheit. Let the roast rest for about 10 minutes before slicing.