Place one of the chicken breasts on a cutting board and cover with plastic wrap. Use a kitchen hammer to pound the chicken until about 1/2” thick. Set chicken on a plate. Pound the other chicken breasts in this fashion, and then season with salt and pepper.
Combine the quinoa flakes, basil and oregano in a shallow dish. Place the eggs and flour in their own separate, shallow dishes. Add the milk to the eggs and beat to combine. Line a baking sheet with parchment paper.
Coat one piece of chicken in the flour, shaking off excess. Dip and completely coat the chicken in the egg mixture. Now coat the chicken in the quinoa mixture, gently pressing it on to help it adhere. Set the chicken on the baking sheet. Coat the remaining pieces of chicken in this fashion.
Preheat oven to 375°F. Divide the oil between two large skillets set over medium, medium-high heat. When hot, set two pieces of chicken in each skillet and cook three minutes per side, until crisp and golden.
Set the chicken on a parchment paper-lined baking sheet and top with mozzarella, asiago and Parmesan cheeses. Bake in the oven 10 to 12 minutes, or just until the cheese is melted.
Spoon tomato basil pasta sauce on each of 4 plates. Set a piece of chicken on each plate and serve, sprinkled with chopped parsley, if desired.