Put flour, salt, and pepper in shallow dish.
Whisk eggs and milk in another dish.
Mix breadcrumbs and seeds in another dish. Season with salt and pepper.
Line a baking sheet with parchment paper.
Dredge chicken in flour, shake off excess.
Dip in egg mixture and then breadcrumbs. Press to coat on each side.
Place chicken on baking sheet and refrigerate, uncovered for 1 hour.
Heat extra virgin olive oil and butter in large skillet over medium-high heat.
Fry the chicken until golden brown, about 3-4 minutes per side. Remove and place on paper towel lined plate. Sprinkle with parsley and season with salt.
Place the chicken on pretzel roll and top with mustard, red onion, and lettuce.