The key to the yumminess is the sun-dried tomato pesto, or in my case I used sun-dried tomato bruschetta in a jar, because that’s what I had. You should be able to find it in the Italian aisle at the grocery store. Also, I served this over linguine.
Place breadcrumbs and flour in 2 separate shallow bowls. Whisk eggs and milk in a medium bowl. Season chicken with salt and pepper. Dredge in flour, shaking off excess. Coat with beaten egg mixture, allowing excess to drip back into bowl. Coat with breadcrumbs, pressing to adhere. Place on a rimmed baking sheet.
Heat 2 tablespoons oil in a large skillet over medium heat. Working in batches, cook until chicken is golden brown and cooked through, about 5 minutes per side; transfer to a paper towel-lined plate. Wipe skillet clean and add 2 tablespoons oil between batches.
Preheat broiler. Lay cutlets on a foil-lined baking sheet; spread each with pesto, top with a slice of cheese, and sprinkle with red pepper. Broil until cheese browns, about 4 minutes.
Pour sauce over linguine (if desired) then top with chicken, and sprinkle with parmesan.