Start by seasoning the chicken cutlets generously with kosher salt and black pepper. In a shallow dish, combine all-purpose flour with grated Parmesan cheese. Dredge each seasoned cutlet in the flour mixture, coating them evenly to create a light, crispy crust.

Heat two tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Carefully place the dredged chicken cutlets into the skillet, ensuring they don’t overcrowd. Sear for 3–5 minutes on each side until golden brown and cooked through; internal temperature should reach 165°F. Remove and set aside.

In the same skillet, add one tablespoon of salted butter along with the trimmed asparagus. Sauté for about 5 minutes until bright green and tender yet slightly crisp.

Add minced garlic, rinsed capers, and fresh thyme to the skillet, stirring for about 30 seconds until fragrant. Then, pour in dry white wine and lemon juice, scraping up browned bits. Simmer for 5 minutes.

In a separate pot, bring 4 cups of water to a boil. Gradually whisk in instant polenta, stirring continuously until thickened, about 2–3 minutes. Stir in remaining salted butter, basil pesto, and grated Parmesan cheese.

To plate, spoon creamy polenta onto each plate, top with seared chicken and sautéed asparagus, and drizzle with lemon-butter sauce. Garnish with fresh lemon zest if desired.