Dry the meat with a towel before flouring it. Season everything, flour, eggs, crumbs.
The purpose of the flour is to create an absolutely dry surface, not to "bread," which means you don't need much. So shake off any excess before dipping in the eggwash.
You may thin the eggwash if you like. Even a very thin eggwash will adhere to the flour. Make sure the meat is well wetted before rolling in crumbs.
These steps allow you a choice in bread crumbs -- since anything will stick. Try panko (preferably your own), but the best is fresh sourdough.
Shake off any excess before frying, of course. Even better, rest the breaded meat for a few minutes on a rack before introducing it to the pan. "Veal, I'd like you to meet Pan. Pan's been in my kitchen for years and is a wonderful utensil. Pan, I'm sure you'll like Veal."
You get the drift,