Preheat oven to 350 degrees F.

Slice chicken breast in half horizontally, creating 8 chicken breast fillets. 

Lay the chicken breast between two pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove plastic wrap and season chicken with salt and pepper. Layer two slices of ham and Asiago cheese over the chicken. Tuck the sides in and roll chicken up along the short edge. Wrap in plastic wrap or use toothpicks to hold chicken together. 

Mix together garlic salt, pepper, mustard powder, paprika, and cayenne pepper in a small bowl. Pour flour and bread crumbs onto two individual plates. Season both with half of the spice mixture. Beat together the eggs and season with a small amount of salt and pepper. 

Heat canola oil in a large skillet over medium high heat. 

Gently remove the plastic wrap or toothpicks from chicken. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the breadcrumbs. Carefully transfer chicken into hot oil in skillet. Cook until browned on all sides. Transfer chicken to a foil lined baking sheet. Bake in oven for 15 minutes or until chicken is cooked through.

Meanwhile, prepare sauce. In a medium saucepan, melt butter over medium heat. Whisk in flour until smooth and cook for 1 minute. Gradually whisk in milk. Cook for 1-2 minutes until sauce begins to thicken. Remove from heat and add Dijon mustard, lemon juice, parmesan cheese, and salt and pepper to taste.

Once chicken is fully cooked, cut into 1-inch sections and drizzle with the sauce. Top with chopped parsley and enjoy!