First, flatten the chicken: One at a time, lay a cutlet between two pieces of parchment paper (or one large piece, folded over the chicken). Using a heavy mallet, pound the cutlet to an even thickness of about ¼ inch.

Season both sides of the flattened cutlets with the salt and pepper to taste.

Lay out three dishes for breading: one for the flour, one for the whisked eggs, and one for the seasoned breadcrumbs.

To the breadcrumb dish, add the fresh breadcrumbs and the parmesan.

Mix to combine, then add the parsley, basil, and garlic and throughly mix with a fork or your hands. Make sure the garlic is evenly distributed.

Working one at a time, dredge the cutlets in the flour and shake off the excess, dunk them in the egg and let the excess drip off, then lay them in the breading mixture, pressing the mixture to stick well on both sides. Keep going until all cutlets are breaded.

Heat a large skillet over medium heat and add about ⅛ inch of oil. When it's hot, melt 4 tablespoons of the butter in the oil.

Cook three cutlets at a time until they're golden and crisp on both sides, 3 to 4 minutes per side. Move the cutlets around gently as they cook and check to make sure the breading is not burning. You can turn down the heat slightly as needed.

Remove the cutlets to a pan lined with paper towels, then fry the remaining batch, adding the remaining 4 tablespoons of butter and a splash more oil to the skillet before frying them with lemon wedges and a sprinkle of fresh parsley.