In a small bowl, add white bread and pour milk over it to make the bread soggy.

Add chicken breast to a food processor and process until finely ground.

In a frying pan, melt butter and sauté onions and garlic until soft and fragrant.

In a large bowl, combine the ground chicken, soggy bread with milk, sautéed onions and garlic, egg, salt, and pepper.

Use a potato masher to mix all the ingredients thoroughly until well combined.

Place the mixture into the fridge to chill for about 30 minutes.

Prepare a plate with breadcrumbs and a bowl of water to wet your hands.

Wet your hands with water, take about a tablespoon of the chicken mixture, roll it into a ball, and flatten it into a cutlet shape.

Coat the cutlet in breadcrumbs on both sides.

Heat a frying pan over medium heat and add a small amount of butter or oil for frying.

Cook the cutlets for a couple of minutes on each side until golden brown and crispy.