I was v. nervous following this recipe for the first time tonight & here's why: 1) The egg wash was more of a milk wash, 2) I had to make more breadcrumbs midstream, 3) the cream gravy did nothing for me, 4) and had I not cut short the frying time of Step 6, I would've been serving our dinner guests burnt offerings! BUT AMAZINGLY, the crumb-crust remained intact for the most part, the flavor was spot-on, and all were duly impressed with the final product!! As we ate, my star-rating was going Ding! Ding! Ding! back up again!
If I made this again, I wd reduce the milk in the wash (2 T. wd still be plenty), add 1 t. onion or celery salt to the crumbs, calculate 3T of oil per breast, reduce the heat OR frying time (Steps 5 & 6), and look for a different, perhaps cream-based gravy. The recipe is well-written, easy to follow, and fundamentally good. All's well that ends well!