ok need help...im a great cook but i just got two gigantic london broil cuts for damn near free message me with ideas on what to do with them

stale bread is how u make REAL french toast

Fried oreos

And my very high class paper plate

<:Poggers:796912784473456640>

<:PenceApplauding:763421626062209034>

meat ❤️

I made szechuan pork last night with ginger rice

<:Poggers:796912784473456640>

ooh

They have some instant coffee in them

cupcake

In and out is 8 out 10

On my list

Made a beef Wellington

damn that pan looks tasty. Oh I guess the bready red thing is ok too

Anybody Familiar With
CHICKEN CORDON BLUE

Get a chicken breast, place it skin side down with Saran Wrap on both sides spray with kitchen oil and gently pound it flat. (This will take practice)

Then peal off half the Saran Wrap brush it with egg wash.
Which is a beaten egg an water about 75% egg 25% water.
Don’t skip this step.
The egg wash will act like a glue to hold it together when cooking.

Put 3/4 tablespoon of seasoning in it... this is what I use.

I am using ham & Swiss on this one but knock yourself out do Broccoli & Cheddar Cheese.

Or BACON and Munster.

Use the edge of the Saran Wrap to fold it gently.

And fold it into a Triangle
Other than how to gently pound it flat with a kitchen mallet....this is the hardest part.
You don’t want to have any holes through the skin or in your folds because the Cheesy goodness will run out as you cook it.

Now Refrigerate it after making them so that will maintain shape when you cook them. I usually put them in the Refrigerator for a couple hours before cooking.

I made 3 and will cook each one a different way for examples.
The only way I left out was to bread or batter and Fry them..
Maybe some other time.