In a medium sized, microwave safe bowl, melt 2 tablespoons of butter (30 seconds).
Once melted, remove from microwave and stir in mozzarella, Panko, Italian Seasoning, salt, and pepper. Set aside.
Grab a baking sheet, and spray with cooking spray.
Place chicken cutlets on one end of the baking sheet, and use a paper towel to pat them dry. Season liberally with salt and pepper.
Spread the mozzarella and breadcrumb mix evenly over the top of the chicken cutlets, and press firmly to help the crust adhere to the chicken.
Roast in the preheated oven for 5-7 minutes until it is lightly browned.
Once browned, remove pan from oven and add asparagus spears to the other side of the tray. Drizzle with olive oil and season with salt and pepper.
Return to oven and cook for 10-12 minutes until chicken is cooked through and asparagus is tender.
When finished, top asparagus with the zest of one lemon.