Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
In a large bowl, toss the grape tomatoes and chopped asparagus with olive oil, lemon juice, sea salt and pepper. Transfer to the prepared baking sheet and roast for 20 minutes.
While the vegetables are roasting, prepare the chicken cutlets. Add the eggs to a shallow dish and whisk.
Add the flour, breadcrumbs and grated cheese to another shallow dish and mix to combine.
Heat the safflower oil in a large skillet over medium-high heat.
Dip the cutlets in the egg then dredge through the flour mixture until well coated on both sides. Add to the skillet and cook about 4 - 5 minutes on each side, until crispy and cooked through.
Transfer the cutlets to plates, top with the roasted vegetables and juices. Garnish with arugula microgreens. Serve immediately.
For extra flavor, drizzle the cutlets and vegetables with aged balsamic vinegar and olive oil just before serving.