Pozharski cutlets

1. Remove the crusts from the sourdough and set aside. Soak ½ the bread in the milk for 15 minutes (whizz the remaining crustless bread into breadcrumbs and freeze to use in another recipe). Put 40g butter in the freezer for 10 minutes; allow the remaining 40g to soften at room temperature. 

2. Finely chop the chicken until it resembles mince, then transfer to a large mixing bowl; a dd the egg and salt. Remove the bread from the milk and add it to the mince, without squeezing it. Discard the remaining milk. Remove the butter from the freezer and cut into fine cubes. Mix through the mince to distribute evenly (the mixture will be very soft, almost runny). Cover and chill for 10 minutes. 

3. Meanwhile, pulse the sourdough crusts in a food processor (you want a mix of fine crumbs and sizeable chunks). Mix the garlic and parsley into the softened butter. Line a tray with baking parchment. Tip the sourdough crumbs onto a large plate. Remove the mince from the fridge. Scoop 2 heaped tbsp mince into your palm, flatten it out, put 1 tsp flavoured butter in the middle, and top with another 2 heaped tbsp mince. Shape into a round patty and coat evenly on both sides with breadcrumbs. Put on the lined tray. Continue until you have 8 patties. 

4. Heat the oil in a lidded frying pan on a medium-low heat; add 4 patties. Cook, covered, for 6-8 minutes on each side, until cooked through and no pink meat remains. Transfer to a plate; keep warm. Repeat with the remaining patties; serve at once with the salad.