Remove the crusts from the bread slices. Soak in milk for approximately 15 minutes. After soaking, squeeze out the milk, and place on the side.
Soften 4 tbsp of butter.
Meanwhile, add your ground chicken to a large mixing bowl. Add nutmeg, salt, pepper, 4 tbsp of softened butter, and the bread (milk has been squeezed out). Mix very lightly with your hands (do not overdo it!). Once mixed form into cutlets (should be enough for 6.)
Dip each cutlet into the breadcrumbs making sure the entire cutlet is covered.
Warm up a large skillet to med-high. Add the remaining 2 tbsp of butter, and once melted add your cutlets. Cook approximately 6 minutes on each side, or until browned.
Serve these delicious cutlets with some creamed spinach and mushrooms, and of course with egg noodles! This is a dish the whole family will enjoy!