Place a rack in the center of the oven and preheat to 425 degrees. Place a rack over a baking sheet and spray with cooking spray then set aside.

Rinse the chicken cutlets under cool water and pat dry with paper towels. Sprinkle each lightly with salt and pepper then set aside.

In three separate pie dishes or shallow bowls, place 1) flour, 2) eggs, and 3) Asiago cheese, breadcrumbs, pepper, garlic powder and parsley mixed together until well combined.

Dip each cutlet first in the flour to coat completely then in the egg and finally in the Asiago mixture. Place on the rack then bake 15–17 minutes. The chicken should register 165 degrees on an instant-read thermometer when done.

Once cooked, remove from oven and allow the crust to set 5 minutes before transferring to a serving dish. Enjoy!