To begin, squeeze excess milk from the soaked bread slices and break into small pieces. In a large bowl, combine chicken mince, softened butter, double cream and the drained bread. Use a spatula to fold gently until a smooth paste forms. Transition to seasoning.

Add finely chopped onion, salt, white pepper and chopped parsley to the chicken mixture. Stir lightly to distribute evenly without overworking the paste. Move on to shaping the cutlets.

Divide the mixture into four equal portions. With damp hands, form each into an oval patty about 2 cm thick. Press gently on each to ensure no air pockets remain. Prepare your dredging station next.

Place the beaten egg in one shallow dish and the fresh white breadcrumbs in another. Lightly dust each patty with a little flour if needed, then dip into the egg and press into the breadcrumbs to coat fully. Proceed to frying.

In a heavy bottomed frying pan, melt a knob of butter over medium heat. Ensure the butter foams but does not brown. Transition to cooking the cutlets.

Gently lay each cutlet into the pan, taking care not to overcrowd. Fry for 4–5 minutes on each side until the crust is deep golden and crisp. Adjust heat so the interior cooks through without burning the coating. Move to resting.

Transfer cooked cutlets to a wire rack or paper lined plate. Allow to rest for 3 minutes to let juices settle and the crust remain crisp. Prepare any accompaniments while they rest.

Warm extra butter in the pan, then stir in a little parsley. Spoon this over the patties just before serving to add shine and a herbaceous note. Transition to plating.

Arrange cutlets on warmed plates alongside boiled potatoes or rice. Drizzle with parsley butter and garnish with fresh herbs or lemon wedges. Offer sour cream or mushroom sauce on the side to complement the gentle richness of the patties.