Combine breadcrumbs and grated cheese in a shallow bowl.

Combine olive oil, lemon juice, and pepper in another bowl. Preheat oven to 450°F.

Lightly spray a 9 x 12 baking dish with non-stick spray.

Place each chicken cutlet on a work surface and spread 1 tbsp sun-dried tomato bruschetta, 1 tbsp mozzarella, 1 tbsp spinach, and onion slices in the center. Roll and place seam side down.

Repeat with remaining chicken.

Dip each rolled chicken into lemon oil mixture, then into breadcrumb mixture, and transfer to the prepared baking dish.

Spray the top with olive oil spray and bake for 25 minutes until golden and cooked through.

For an air fryer option, follow steps above and preheat air fryer to 400°F. Cook in batches for 12 minutes, turning halfway.