Creamy Chicken Cutlets with a Breadcrumb Crust

Cooking method

1. Step 1:

   

   Gather the ingredients from the list. Trim the crusts off the bread and freeze them — you'll need them for the coating. Pop a piece of butter into the freezer to firm up, too. Cut the bread crumb into pieces and pour milk or cream over it, letting it soak.

2. Step 2:

   

   Rinse the chicken breast, pat it dry, and cut it into cubes. If you don't have a blender, run the meat through a grinder or chop it finely with a knife. Short on time? You can use store-bought ground chicken.

3. Step 3:

   

   Pulse the meat in a blender until it reaches a ground-meat consistency.

4. Step 4:

   

   Peel the onion and finely chop it with a knife. Sauté the onion in butter melted in a skillet; there's no need to cook it long — it should turn soft and translucent, not browned.

5. Step 5:

   

   Grate the frozen butter. Add the prepared ingredients to the ground chicken in the blender bowl.

6. Step 6:

   

   Transfer the mixture to the bowl with the bread. Add salt and ground black pepper to taste and mix. To get the right consistency, it's best to knead it like dough with your hands. Then gather the mixture into a ball and slap it against the work surface a few times — this "beats" the mixture so the cutlets come out soft and fluffy.

7. Step 7:

   

   Grate the frozen bread crusts or grind them in a coffee grinder. With hands dampened in cold water, shape small patties and roll them on all sides in the crumb coating.

8. Step 8:

   

   Melt a pat of butter in a skillet and fry the cutlets on both sides until golden brown.

9. Step 9:

   

   Then transfer the cutlets to a baking dish (I use an all-purpose skillet with a removable handle that goes from stovetop to oven) and bake at 350°F (180°C) for 10 minutes. Juicy, delicious, and fragrant cutlets are ready. Serve them with any side dish you like, or on their own. Mashed potatoes make a perfect match. Enjoy!