Keep the heat low on Step 2 once the flour goes in, and you might want to use smashed-to-powder-in-a-plastic-bag cornflakes rather than breadcrumbs. Srsly. Crispier and less fat-absorbant! If you're going to make breadcrumbs, use stale bread (i.e. leave it out for 12-24 hours before you use it) and whizz it up in a food processor. You can grate it, but it's a bit tedious frankly.
Enjoy!