Dilbert brings up valid points. And Michael is one of those cooks who just knows what he's talking about. He does the research. Also, for a "deeper" crust, try panko breadcrumbs. They are more coarse in texture and will thus make your coating more coarse. They are also more crunchy than are regular breadcrumbs or crushed crackers. One other tip, make sure to dry the meat surface before dipping in the egg-wash, to allow the egg to stick to the meat. Then dredge in seasoned flour, again in the egg wash, then in the bread crumbs as was stated by the others. I really have nothing more to add than what has been said by the others.
Seeeeeeya; Goodweed of the North