Rinse chicken cutlets and pat to dry.

Seal cutlets in a Ziploc bag and then pound it with the smooth side of a mallet to approximately 1/4-1/2" thick.

Place cutlets on a cutting board and layer a strip of goat cheese (approximate 1-2 tablespoons) and 4-5 asparagus on each cutlet. (Optional: blanch the asparagus prior to layering on cutlets.)

Roll the ends of each cutlet up around the goat cheese and asparagus and secure with 1-2 toothpicks.

Prepare eggwash (1-2 eggs + a tablespoon or two of water) in one dish, and in a separate dish prepare the panko breading and seasonings of your choice. Dredge each cutlet in the egg wash followed by the panko mixture and place on a foil lined baking sheet.

Bake it in a 350 degree oven for about 30 minutes—just long enough for the cheese to melt and for the panko breading to turn a delicious golden brown.