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.
With wet hands, form 12 round cutlets from the minced meat. In each sink a piece of butter.
PS Do not cook small chicken cutlets. They will fry and lose their juiciness, especially since chicken meat does not contain as much fat as pork or beef.
Lightly dust the cutlets with flour.
Fry in well-heated vegetable oil for a minute on both sides to "seal" all the juice inside. Then cover with a lid and bring the cutlets to a simmer.
Serve with your favorite side dish. We like it with vegetables and bread.
How delicious it is! You cut (and even more delicious - you bite off) a cutlet, and inside there is a fragrant butter!