Soak the loaf in water. Wring.
Add the minced loaf, garlic passed through the press (if you do not like it, you can do without it), salt, pepper, cream and olive oil. Mix well.
PS I never add eggs to the cutlets, they make the stuffing heavy and the cutlets do not get air.
Do not be surprised that my cutlets are without onions, it changes the taste of chicken meat and not for the better.
Cream and olive oil will make the cutlets juicy and tender.
Ready minced meat is sent to the refrigerator for 1 hour.