For the record, frying in an inch of oil is no easier or less messy than frying in a deep fryer. It's harder, in fact, because the oil cools down much faster when you add food to it.
Breadcrumbs will stick better if you add an egg to the milk.
Prior to the modern trend of labeling anything "cooked" as "fried" because publishers decided that people only want to eat fried things, this recipe was called Chicken Maryland. It was a staple of 70s cookbooks. It cooks up quite easily in a casserole; no frying needed. In a just world it would be about as hip as tattered bell-bottoms and kitchen witches.