Ingredients
1 chicken
5-6 slices white bread
½ cup milk
3-4 eggs
100 g (=3.5 oz) butter
1 cup breadcrumbs
salt, pepper

For the gravy:
2-3 carrots
1 turnip
½ cup green peas
1 ½ cup milk
2 tbsp flour
50 g (=3.5 tbsp) butter

Directions
Bone and skin the chicken. Ground white meat in a meat grinder.
Soak bread in milk, press slightly to drain and combine with 50g butter, 2 eggs, salt and pepper. Ground in the meat grinder and mix well with minced meat.
Add the rest of the milk and mix well until smooth.
Form oval cutlets (app. 100-200 g). Dip each cutlet in slightly beaten egg and then coat with breadcrumbs. Fry in butter until crust is golden brown.
For the gravy:
Take ready cutlets out of the pan. Stir in flour, 1/2 cup of milk and simmer until the gravy thickens.
Peel and finely chop carrots and turnip. Melt butter in a pan, stir in salted milk and sauté carrots, turnip and peas until tender.
Arrange cutlets on serving plates (2 per person) with a portion of vegetables, top with the gravy and garnish with fresh herbs.