This highlights a consistent problem I've noticed. Any coating beyond seasoned flour won't stick to the meat but will stick to the pan. These coatings seem to require deep frying or roasting. Pan frying just doesn't work with a thicker coating. No doubt there are exceptions to the rule and I'll write about them as I find them but for the time being, I'll stick to flour coating unless I want to deep fry.
For a failure though, this was much better than the unappetizing slop I produced in the past. It tasted good, just not as good as it could have been. I have to go shopping for dinner tonight, hopefully I'll find something really scrumptious.