I think this isn't so much a recipe as a technique.
When I do Chicken Parmesan for example, I use chix thighs pounded flat, seasoned, lightly dusted with flour then dipped in an egg wash and finally in bread crumbs.
The bread crumbs are "Panko" style, that is to say they are coarsely ground, not too fine. I will add a little seasoning, maybe some parmesan cheese and sometimes chopped fresh herbs.
Once dipped in breadcrumbs you should rest the chicken on a rack for 15 to 20 minutes. That will ensure that the crust sticks to the chicken when it cooks. I hate it when the lovely crispy crust stays in the pan as you remove the chicken.
The oil has to be good and hot too otherwise the bread will just absorb it and you will end up with greasy chicken. There needs to be a lot of oil too. If you just film the pan the bread will suck it up and you end up cooking in a dry pan and with burn spots on the breadcrumbs.
I don't think there is a recipe in there - it's all technique.