1. Set up a simple breading line. In three shallow bowls: flour in the first, beaten eggs in the second, and panko mixed with Parmesan, garlic powder, salt, and pepper in the third.
2. Bread the cutlets. Dip each cutlet in flour, then egg, then panko. Press lightly so the crumbs cling.
3. Blister the tomatoes. Heat a large skillet over medium-high with a drizzle of olive oil. Add Campari tomatoes and let them sit until they char and split, 5–7 minutes. Add a pinch of salt and a little lemon zest. Slide tomatoes to a plate.
4. Sear the asparagus. In the same pan, add a touch more olive oil. Sauté asparagus 3–5 minutes until bright and tender-crisp. Salt lightly. Move to the plate with tomatoes.
5. Cook the chicken. Reduce heat to medium. Add 1–2 tablespoons olive oil and the butter. Cook cutlets 3–4 minutes per side until golden and cooked through.
6. Finish it like a restaurant. Plate the cutlets, top with asparagus and blistered tomatoes, then scatter goat cheese over everything so it softens into the warm edges. Add lemon wedges and a pinch of flaky salt if you have it.

• Keep it light: serve with arugula tossed in olive oil, lemon, and a pinch of salt.
• Make it hearty: add a side of orzo or roasted baby potatoes.
• Entertaining tip: bread the cutlets earlier in the day and keep them chilled. Dinner comes together fast when guests arrive.

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