1Clean and slice asparagus spears in 3 even sized pieces per spear, throwing away the bottom 1/2 inch. Rinse clean and remove green leafy top (if any) of the cherry tomatoes. Add cherry tomatoes, asparagus, sliced garlic, 1/4 cup of extra virgin olive oil, the dashes of seasoning and salt to taste to a saute pan over medium heat and cover. Stir occasionally to make sure vegetables don't stick to bottom of pan. When tomatoes start to burst (about 5 mins.)add the 1/2 cup of white wine to pan and stir. Then add in 1/2 cup intervals the water to pan to build up the sauce making sure to scrape all sides of pan so no vegetables will get stuck and burn. Cook for a total of 15 mins. Sauce will be relatively thick and chunky. Then take the egg wash and bread crumbs and bread the cutlets. Then fry in the vegeatble oil. Slice up fresh mozzarella in thin slices. When cutlets are done line a baking pan with non stick aluminum foil and place cutlets evenly in pan. Cover each cutlet with a slice or two each of the fresh mozzarella. Then take your cherry tomato and asparagus sauce and pour evenly over the cutlets and bake at 400 degrees until the cheese melts and browns just slightly about 10-15 mins. Remove from oven and enjoy, mmmm!
2Hint: If for some reason it looks as if you won't have enough sauce to cover the cutlets in the pan. add 1/4 water, 1 tablespoon of olive oil and a shot of white wine to saute pan before pouring over chicken. You may also add in at that point an extra dash of seasonings and salt to taste if desired.