Crispy Chicken Cutlets With Artichoke Dressing

Name: Crispy Chicken Cutlets With Artichoke Dressing
Ingredients: ¼ cup olive oil, divided; 2 eggs, beaten; 2 cups panko; 4 4-ounce chicken breast cutlets; 3 tablespoons unsalted butter, melted; 2 pounds fresh asparagus, trimmed; 1 teaspoon kosher salt, divided; ¾ teaspoon freshly ground black pepper, divided; 1 12-ounce jar marinated artichoke hearts, drained and chopped; 1 cup chopped fresh flat-leaf parsley (from 1 bunch); 2 ounces Parmesan cheese, shaved (about 1 cup); 2 teaspoons fresh lemon juice (from 1 lemon), plus wedges for serving