2 slices good-quality white bread, crusts removed
1/4 cup half-and-half
1 pound ground chicken
1 egg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried dill
5 tablespoons butter, 3 of them at room temperature
1 cup dry bread crumbs
2 tablespoons vegetable oil

Break the bread into pieces. In a large bowl, soak the bread in the half-and-half until the liquid is absorbed, about 2 minutes. Mix in the chicken, egg, salt, pepper, dill and the 3 tablespoons room-temperature butter. Put in the freezer for about 10 minutes to firm up. Remover the chicken mixture from the freezer; it will still be very soft. Form the mixture into four oval cutlets and coat them with the bread crumbs.

In a large nonstick frying pan, heat the remaining 2 tablespoons butter and the oil over moderate heat. Cook the cutlets until golden brown and just done, 4 to 5 minutes per side.

Makes 4 servings.

Italian-Style Chicken Cutlets: Omit the dill. Use half bread crumbs and half grated Parmesan cheese to coat the cutlets.