Parmesan Crusted Chicken

So one day I bought a box of parmesan crusted chicken and attempted to make it. Needless to say, it didn't go well. The instructions the box had were clearly not right and it turned out horribly. So I thought to myself, hmmm I'll bet I can make my own darn parmesan crusted chicken and make it better than this! So I did :) I'm happy to say this recipe turned out absolutely perfect and now I make it frequently!

Ingrediants
1+ lbs of chicken (depending on how many people you're feeding, also I've used chicken breasts and chicken cutlets, the cutlets tend to work better and take less cooking time)
about 2/3 container of grated parmesan cheese
1-2 cups of breadcrumbs (again depending on how much chicken you have)
2 eggs
splash of milk (I've never measured it, honestly)
Pam and cooking oil to coat the pan with

Take a pan, set it on the stovetop. Spray with PAM and coat with a thin layer of cooking oil. Then in a wide bowl, mix 2 eggs and a splash of milk to make your batter.
Then, on a plate, mix together the breadcrumbs and the parmesan cheese. Without the breadcrumbs, the cheese does not hold together well and it doesn't turn out right. The breadcrumbs give just enough consistency to make it hold together really nicely and turn that nice golden brown that we want.
Dip the chicken in first the egg batter and then coat it heavily with the cheese and breadcrumb mixture. Then put into the pan and set on med-low. Repeat with all pieces of chicken. Turn them over in the pan when they get that nice golden brown color and then when all pieces are brown on both sides, put them onto a cooking sheet to go into the oven.
Cook in oven for an additional 20-40 minutes, depending on how thick the pieces of chicken are. If you used thick chicken breasts, you'll want to do the 40. If thin cutlets, the 20 will be more than sufficient. Then take out of oven and serve! It is delicious :)