To keep breading from falling off when frying make sure you're not using too much flour and also place the breaded meat on a cooling rack (or a platter) and chill in the refrigerator for about 30 minutes.
This will help the layers of breading ingredients solidify, and adhere better when the meat is cooked.
To bread meat when frying.
Place the coated slices onto a sheet of foil on a baking sheet, and separate them with waxed paper as you dip and coat the beef.
Heat the vegetable oil in a large, heavy skillet until shimmering, and pan-fry the beef slices until golden brown, about 2 minutes on the first side and 1 minute on the second side.
Or for example if you're breading chicken before frying.
First of all make sure the chicken pieces are dry, coat them with flour or cornstarch and shake off any excess.
Then dip them in beaten egg or buttermilk, or a combination of the two, and finally coat them with bread crumbs, panko, cornmeal, or cereal crumbs.
Dredge chops or chicken in the pan of flour or shake them in a bag to make sure they're well coated.
Dip your meat in the eggs and then dredge it again in either the flour or seasoned breadcrumbs specified by your recipe.
Use your hands to press the coating onto the meat flesh or skin.