Pancho, perhaps you should have butterflied the chop. That would've made it a bit thinner. I think the thickness was the problem.
As for pounding, sometimes I use a ceramic plate and pound the meat with the edge of the plate. I'm not sure this translates well in words, but hold the plate in one hand and pound the meat with the edge of the plate. Ugh! Maybe still not good enough an explanation.
Your breading sounds fine. Egg, crumbs, etc.
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!