Help me make Chicken Cotoletta As Made By Anna O’Halloran.
Here's a recipe for Chicken Cotoletta As Made By Anna O’Halloran:

Ingredients:

• 1 lb boneless, skinless chicken breast
• 1/2 cup all-purpose flour
• 3 large eggs
• 2 cups bread crumbs
• 2 tablespoons fresh flat-leaf parsley, chopped
• 1 clove garlic, minced
• 2 tablespoons milk
• kosher salt, to taste
• black pepper, to taste
• 1/2 cup grated parmesan cheese
• 2 tablespoons unsalted butter
• olive oil, for frying
• lemon wedge, for serving

Instructions:

1. Slice the chicken breast in half lengthwise to create thinner cutlets. Using the bumpy side of a meat mallet, pound the chicken until 1/4-inch (6 mm) thick.
2. Add the flour, eggs, and bread crumbs to 3 separate, shallow dishes.
3. To the dish with the eggs, add the parsley, garlic, and milk. Season with salt and pepper. Mix with a fork to combine.
4. Add the Parmesan cheese to the bread crumbs and stir to combine.
5. Working 1 piece at a time, coat the chicken cutlets in the flour, shaking off any excess, then the egg mixture, then the bread crumbs. Set the coated chicken on a baking sheet lined with parchment paper and refrigerate for 1 hour.
6. Melt the butter in a large saucepan over medium heat. Add enough olive oil to come 1/4 inch (6 mm) up the sides of the pan. Working in batches, fry the chicken until golden brown, about 3-4 minutes per side. Add more oil as needed for subsequent batches. Drain the chicken on paper towels to absorb any excess oil. Season with a pinch of salt.
7. Serve the chicken with lemon wedges. The dish pairs well with pan-roasted potatoes and tomato salad.

Enjoy your Chicken Cotoletta As Made By Anna O’Halloran!