1/4 c milk.
2 lb chicken breasts, boned & skinned.
5 ea white bread slices.
1/4 lb unsalted butter.
3/4 ts salt.
1/2 ts white pepper.
2 c dried bread crumbs.
10 tb unsalted butter.

Put 5 bread slices in a bowl and pour in the milk. Soak the bread for 15 minutes. Squeeze the bread dry being careful not to tear it up. Grind the chicken fine then combine with the bread slices. Gradually beat in the 1/4 lb of butter that you have softened, along with the salt and pepper, until the mixture is smooth. Make 6 patties from this mixture. Roll them in the bread crumbs coating them completely. Take the 10 tablespoons of butter and clarify them in large skillet over a low heat. Remove from heat and allow to sit for 3 minutes so the whey will settle out. Spoon off the clear butter, dump the whey, and return 6 tablespoons of the butter to the skillet. Place over a medium- high heat and when hot fry the patties for approx. 5-6 minutes per side or until done to suit your taste. Serve at once, pour remaining butter over the patties. Very good with a dollop of plain yogurt or sour cream on each patty.
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