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. Serves 2.