INGREDIENTS

• whole loaf (uncut);
• bread for toast 5 slices;
• chicken breast 4 pcs.;
• heavy cream 150 g.;
• vegetable oil for frying;
• garlic (3 teeth);
• milk 1/2 cup approx.

METHOD

1. Cut the pulp of the loaf into small cubes and dry a little in the oven. Cut the chicken breast into pieces. Bread for toast, pour only the pulp with a mixture of water and milk 1: 1. It is BREAD FOR TASTING that is indispensable for cutlets - it gives tenderness and splendor to cutlets. It is also good because you do not have to wait - it gets soaked instantly.
2. Put the chicken breast in a blender, immediately salt it a little and add garlic. Squeeze out the bread and send it to a blender, then add the cream.
3. These are the most tender cutlets: only chicken, white bread and good heavy cream. Process all this with a blender. Minced meat, dividing into pieces, lay out in breadcrumbs (cubes) and then roll the cutlets in breadcrumbs and give an oblong, pointed shape on both sides.
4. Crackers fry very quickly, so you only need to carefully fry the cutlets in a frying pan so that the croutons become golden, and bring them to readiness in the oven. More oil is needed than usual for frying cutlets, so that the oil reaches the minced meat above the crackers.
5. When the oil warms up well, send the cutlets to the pan. Fry for 1-2 minutes on each side so that the croutons become golden and the cutlets "grab" on the surface. Put the fried cutlets on a barrel in a heat-resistant dish and send them to the oven.
6. The best side dish for such cutlets is mashed potatoes with mushroom sauce.