Soak bread in dairy cream. Squeeze out slightly. Mince chicken meat twice: first without bread and then with bread. Salt the minced meat. Grate the frozen butter in stages, stirring the mince with a fork every time. Place the minced meat in the refrigerator for 1 hour. Thickly grate a frozen loaf and brown the crumbs in the oven at 160°C. Shape oval cutlets with damp hands and roll them in the prepared bread-crumbs. Warm up the melted butter in a frying pan and fry cutlets for 2-3 minutes on each side. Place them in a roasting tin and bake in the oven at 160°C for 15-20 minutes. Serve hot.