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Prepare the noodles according to package directions. Once noodles are finished cooking, drain and toss with butter.
While noodles are cooking, heat the oil over medium heat in a cast-iron skillet or sauté pan until hot, 2-3 minutes. Carefully add the cutlets to the skillet in a single layer and pan-fry for 3-5 minutes per side until golden brown and cooked through (until the internal temperature is 145°F for pork and 165°F for chicken). Cook in several batches if necessary, making sure not to crowd the pan and adding more vegetable oil as needed. Remove the cutlets to a paper towel-lined plate.
While cutlets are cooking, microwave the asparagus for 3-4 minutes until tender. Let the bag sit in the microwave for 1 minute before removing. Caution: Steamer bag will be hot and may release steam when opened.
To Serve: Divide noodles, asparagus and cutlets onto 4 plates. Serve with lemon wedges* and chopped parsley* if desired.
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