The problem that most people make when doing a breading is that they try to put on too thick of a coating of any given layer.
Breading sticks because wet sticks to dry, and visa-versa. As such, you need to give the item a good shake after it leaves each dry station, and a moment or so to drip (and a little bit of shaking here helps, too) after it leaves a wet station.
I've also seen recommendations to let the breaded item sit for a while before cooking -- I can only assume that this is to allow moisture to migrate into the dry breading, or for the egg to set up some before it turns to steam (which could result in that layer separating).
So, some suggestions to fix your recipe:
- Don't use the milk, but also don't dry your meat.
- Use whole eggs, but make sure they're well beaten (the color will go to a pale yellow). The whites act as more of a 'glue' while the yolks only serve to wet things down.
- Make sure to shake the item after it's gone in the flour.
- If the eggs layer is going on too thickly, thin it with a bit of water before you do the next item.
- Really press the crumbs in on the final station. Shake the container to get a good distribution, then set the item in there. Spoon the crumbs from the side on top of the item 'til you can't see it, then press the crumbs into the item.
- Shake the item as it comes out of the breadcrumb station, or leave it to set for a few minutes on a sheet tray or wire rack, or both.