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Mix breadcrumbs, 1/2 cup parmesan, flour, zest from lemon, garlic powder, 1/2 tsp salt and 1/4 tsp pepper in a bowl. Cut chicken into medium-sized strips and season with salt and pepper. Coat chicken with egg yolk and then breadcrumb mixture before placing on baking tray. Bake for 12-15 minutes at 350°. Turn chicken over and add asparagus and tomatoes (or use new pan if not enough room). Drizzle olive oil, lemon juice from half the lemon, arbitrary parmesan and salt over veggies. Bake for 10-12 minutes more or until chicken is cooked through and veggies are cooked but still firm. Serve with mashed potatoes or bread rolls, and lemon wedges from other half of the lemon.