Milk cutlets

I, too, with great thanks to the author. Amazingly juicy and delicate coclets!
I have never cooked them so quickly as today, and the result is amazing!

I always make cutlets with semolina instead of rolls, but I add water, not milk. And without an egg, of course. I read that egg and milk protein makes minced meat tougher and more rubbery.
But since there are so many laudatory reviews, next time I will try to add milk.

It's a pity that the author of the recipe was last on the site in 2014, the recipe lives on, for which many thanks to her.
She made cutlets from purchased factory and frozen chicken mince. It was hard to believe that there would be edible food. I made it exactly according to the recipe, fried it in a small amount of vegetable oil in a ceramic pan, but warmed it up in the microwave for a minute and a half.
The result is tender, juicy and tasty.
For some reason I did not dare to do it in the Princess.

Thanks to the author for the recipe, very tender cutlets. Fried without breading

My husband tried it and looked at me with suspicion - What's in the cutlets? To which I calmly replied -Nothing special, cutlets, like cutlets. It's strange, - the husband added - there is not enough meat I also felt a lack of meat, but I kept silent

I, too, today in the tape successfully noticed this recipe, just the minced meat was defrosted and instead of meatballs, milk cutlets turned out ... Very tasty