re: WFDT 4/24

Marinade them, use blackening seasoning or whatever , make a paste with oil and smear it on. Just a quick pan cook is all you need. Could always pound them out before you marinade and they’ll cook super quick.

I like them super thin so they cook fast enough where the fond doesn’t burn. Deglaze with just a little liquid, let it almost evaporate , then make your roux with some butter and flour, eyeball the milk until it looks good remembering you can always reduce the mixture a little if too thin.