Place a baking sheet in the oven and turn the oven on low, 250.
Combine 1/4 cup of the cream, the white wine, and the whites of the scallions in a pot and bring to boil over med. heat. Cook until reduced to 1/4 cup liquid, 5-6 mins.
While the sauce is working, beat the egg with the remaining 2 Tlbs of cream and add the chicken pieces. Combine the almonds, bread crumbs, nutmeg,salt, and pepper in a food processor and process until finely ground. Cover a plate with plastic wrap for easy clean up. and pour the almond and bread-crumb mixture onto it.
Heat the extra virgin olive oil, in a large skillet over medium heat.
One at a time remove chicken and coat with almond crumbs and place in skillet, 3 min on each side.
While chicken cooks, bring an inch of water to a boil in a skillet. Reduce to a simmer, add a pinch of salt, and add the asparagus. Cook for 3 mins. Remove.
Take sauce off the heat, add the scallion greens, then whisk in the cold butter a few bits at a time. Hit the pan with just a touch of heat if necessary. The sauce will be white and thick and the volume will triple. Season with salt and pepper
Place a cutlet on a plate, top with a few asparagus spears, then place a second cutlet on top. Spoon the sauce over that.