2 1/2 lbs. chicken breasts, skinned
1 lb. sweet butter, at room temperature
1 1/2 tsp. salt
1/2 tsp. white pepper
1/4 c. brandy
1 tsp. lemon juice
Bread crumbs
2 tbsp. butter for frying

Grind meat in food processor. Place butter in mixer and cream until light in color. Gradually beat in ground chicken. Add salt and pepper. Spread chicken 1/2 inch thick on cookie sheet. Chill 12 hours in refrigerator or 2 hours in freezer. Mold chilled chicken into 8 or 10 cutlets, about 2 inches across at widest point. Dust with bread crumbs. Saute cutlets in 2 tablespoons butter over moderate heat until golden brown (5 minutes on each side). Pour excess butter from skillet, add brandy and lemon juice. Boil 2 to 3 minutes. Strain the sauce over the cutlets.

I first tasted these wonderful cutlets at Reba Pressman's house. She had us for dinner one evening, and said she was going to make us something special. They really are the best chicken cutlets I have ever ate. If you serve them as she did with dill cucumbers, it makes a nice dish.