2 boneless, skinless chicken breasts
Asiago, finely grated
Salt and pepper
Chop the chicken into 1 inch pieces.
Wash and pat dry, leaving the chicken damp.
In a plastic bag, mix one part flour, a half part Asiago, salt and pepper.
Put the chicken pieces in the bag and shake, making sure all the chicken is covered.
Fry the chicken in a very hot pan lined with enough oil to cover the chicken.
Fry until golden brown and arrange on plate.
Sprinkle with leftover grated Asiago and lemon juice.