In a large mixing bowl, combine the ground beef, egg, breadcrumbs, grated Parmesan cheese, chopped onion, minced garlic, salt, black pepper, dried oregano, dried basil, paprika, and milk.
Mix all ingredients thoroughly until well combined but do not overwork the mixture to keep it tender.
Divide the mixture into 8 equal portions and shape each portion into a flat, round cutlet about 1/2 inch thick.
Heat the olive oil in a large skillet over medium heat.
Once the oil is hot, add the cutlets to the skillet in a single layer without overcrowding. Cook in batches if necessary.
Cook each cutlet for about 6-7 minutes on one side until browned and crispy, then flip and cook for another 6-7 minutes on the other side until fully cooked through and no longer pink inside.
Remove the cutlets from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serve the beef chicken cutlets hot with your choice of sides such as mashed potatoes, salad, or steamed vegetables.