In a large mixing bowl, combine ground beef, ground chicken, egg, 1/2 cup breadcrumbs, grated Parmesan cheese, minced garlic, chopped onion, fresh parsley, salt, black pepper, dried oregano, and paprika.
Mix all ingredients thoroughly using your hands or a spoon until well combined.
Shape the mixture into 8 equal oval-shaped cutlets, about 1/2 inch thick.
Place the all-purpose flour in a shallow dish.
Pour the milk into a separate shallow dish.
Place the 1 cup breadcrumbs for coating in a third shallow dish.
Dredge each cutlet first in the flour, shaking off any excess.
Dip the floured cutlet into the milk, allowing excess to drip off.
Coat the cutlet evenly with the breadcrumbs, pressing gently to adhere.
Heat olive oil in a large skillet over medium heat.
Once the oil is hot, add the cutlets in batches, cooking for about 4 minutes on each side or until golden brown and cooked through.
Transfer cooked cutlets to a plate lined with paper towels to drain excess oil.
Serve warm with your choice of side dishes or dipping sauces.