Your English is really poor for a 22 year old. I'm not sure you should use a stove.

Cut into bite size chunks about 1 lb of boneless chicken breast (or thighs)in a large saute pan in about 3 TBLS olive oil. When chicken is cooked through - about 8 min - Remove chicken and saute 1 chopped red pepper and 1/2 lb of asparagus (woody ends removed and cut into thirds). Saute for about 5 minutes. While sauteing - you need to be cooking about 1/2 lb of fuselli or ziti. In a large bowl - mix the cooked chicken,red peppers and asparagus, the cooked pasta and about 5-6 oz of small store bought prepared pesto sauce. Sprinkle with grated parmegian cheese (fresh) - not the stuff in the can.

Season 2 porkchops. Coat ith an egg and buttermilk bath. Dredge in seasoned flour. Dip in the egg wash again, and then dredge in panko (Japanese bread crumbs). Fry in a blend of butter and peanut oil. Serve with steamed vegetables and garlic mashed potatoes. You may experiment with an Asian-Hawaiian dipping sauce: Combine equal parts (by volume) of apple cider vinegar and sugar in a small saucepan. Heat, stirring constantly, until the sugar dissolves and the syrup thickens slightly. Remove from heat and stir in some crushed red pepper flakes (the more flakes, the spicier it will be).

take out but throw the boxes out so he doesn't notice!

Cutlets are very easy to make and you can make chicken , turkey, pork or veal with different sauces and he will think you are Gordon Ramsey. Basic cutlet recipe – Buy the thin cutlets so you don’t have to pound Set up a plate with about 1/3 cup flour seasoned with salt and pepper Beat one egg in a bowl big enough to fit the cutlet Set up another plate with Panko Italian breadcrumbs. Dip each cutlet into flour – then egg then breadcrumbs Heat oil 1 TBLS in a large skillet over med heat –Add 1 TBLS butter – when melted – Add the cutlets and cook about 3 minutes each side. Remove cooked chicken and keep warm (200 degrees in the over). Add 1 TBLS butter to pan – Saute 3 cups of sliced mushrooms.-stir frequently – they should be brown. Add ¾ cup marsala wine to a boil scraping the brown bits from the pan. Add 1 cup chicken stock and cook about 5-6 minutes. If sauce does not thicken enough – Add 1TBLS cornstarch mixed with 2 TBLS water, Serve the cutlets - topping with marsala mushroom sauce. You can do the same thing with pork cutlets – except use sherry instead of marsala. You can substitute a red and yellow pepper for the mushrooms. Use turkey cutlets – use plain Panko breadcrums seasoned with about 1 TBLs sage. For this I just top with warmed cranberry sauce. – not the jellied the one with liquid.