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1
Mix the eggs and milk together to make a wash. Place flour in another dish and season with salt and pepper.
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2
Place bread crumbs, crushed red pepper, and about half of the Parmesan cheese in a third dish and combine together.
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3
Slice the chicken breasts in half, like you are butterflying them but cut them all the way through.
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4
Take the breasts and pound them out until they are thin.
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5
Dredge the chicken breasts with the flour, then egg wash, then bread crumb mixture.
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6
In a frying pan, add vegetable oil, enough for a shallow fry.
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7
Fry the chicken on both sides until golden brown.
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8
Place on a rack to drain and cool.
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9
Once the chicken is cool enough to touch, start by placing a spoonful of sauce on the chicken and spread over it.
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10
Then take the pepperoni and cover the sauce.
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11
Finally, sprinkle on the cheese.
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12
Starting at one end, roll the chicken breast up and secure with toothpicks.
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13
Repeat steps for the remaining chicken.
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14
In a 9x13 baking pan, place a thin layer of sauce on the bottom and then place the rolled chicken in the pan.
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15
Cover with remaining sauce, pepperoni and Parmesan cheese.
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16
Place in a 350 degrees F oven for about 30 minutes.
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17
Cheese should be melted and golden when done.
