Chicken cutlets and roasted asparagus sheet pan

Ingredients

• 2 tbsp mayonnaise

• 1 tbsp Dijon mustard

• 2 tsp finely chopped garlic

• 1/2 tsp salt, divided

• 1 cup panko bread crumb

• 1/4 cup finely grated Parmesan cheese

• 3 tbsp olive oil, divided

• 1 1/2 lb boneless skinless chicken breast cutlets, (or thinly sliced butterflied breasts)

• 1 lb asparagus, tough ends removed

• pepper

• 2 tbsp chopped parsley

• lemon wedges, for serving