kosher salt and ground black pepper
tsp caraway, poppy,sesame or fennel seeds ( or a combination)
pork, turkey or chicken cutlets ( about 1½ lbs)
cup olive oil
tbl unsalted butter
tbl chopped fresh parsley
sliced pickles, sliced red onion, lettuce leaves and/or spicy brown mustard, for topping
line a baking sheet with parchment paper. put the flour in a shallow dish and season with salt and pepper. whisk the eggs and milk in another shallow dish and season with salt and pepper. combine the breadcrumbs and seeds in a third shallow dish; season with salt and pepper. lightly dredge each cutlet in the flour, shaking off excess. dip in the egg mixture, then in the breadcrumb mixture, pressing to coat both sides. arrange the cutlets in a single layer on the prepared baking sheet and refrigerate, uncovered one hour. heat the olive oil and butter in a lg skillet over med-high heat. working in batches, fry the cutlets until golden brown and crisp, about 3 min per side, sprinkling with the parsley during the last min of cooking. remove to a rack or paper towel lined plate to drain. season with salt. make the sandwiches as desired.