SCHNITZEL/BREADED STEAK THREAD I made a traditional styled cordon

looks like a hot pocket

>>7066170
Pounded flat and folded because I'm awful at butterflying meat.

I think that's the authentic way to do it anyway for cordon bleu.

>>7066175
kinda does you're right. except less bread, more meat!

>>7066205
probably right, and with the chicken the butcher hooked me up with a MASSIVE breast that I probably should've cut into there not two pieces. any good links for butterflying techniques??

File: IMG_20151111_194844076.jpg (3MB, 2340x4160px) Image search: [Google]

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what I like about the folding technique is that there is no need for baking, and I can make a few and eat them throughout the week.

>>7066217
First two cuts like he does, then butterfly the breast.
https://www.youtube.com/watch?v=6KiVTlqzF8k

>>7066307
Wow this is super helpful! Thanks for the link

I've thought about making an inside out cordon bleu where I wrap the cheese and meat around the breast and bread it, do you guys think that would work out well?

>>7067672
depends on your cheese I can't see it holding up while it fries. attempt and post pics

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>>7067672

or just put the cheese and ham on top of the chicken, like arby's.

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Rada rada?

>>7066170
Not sure since I've never made it.

Am curious to how to do either though. Looks tasty.