Cordon bleu (dish)

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For other uses, see Cordon Bleu.

Cordon bleu

A schnitzel cordon bleu, as served in Switzerland

Place of origin Switzerland

Main Veal or chicken breast, cheese, ham, bread

ingredients
crumbs

 Cookbook: Cordon bleu

 Media: Cordon bleu

A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese
filling), then breaded and pan-fried or deep-fried. Veal or pork cordon bleu is made of veal or pork
pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then
pan fried or baked.[1] For chicken cordon bleu chicken breast is used instead of veal.[2] Ham cordon
bleu is ham stuffed with mushrooms and cheese.[3]

Contents

 1Name
 2History
 3Variants
 4See also
 5References

Name[edit]
The French term cordon bleu is translated as "blue ribbon".[4] According to Larousse
Gastronomique cordon bleu "was originally a wide blue ribbon worn by members of the highest order
of knighthood, L'Ordre des chevaliers du Saint-Esprit, instituted by Henri III of France in 1578. By
extension, the term has since been applied to food prepared to a very high standard and by
outstanding cooks. The analogy no doubt arose from the similarity between the sash worn by the
knights and the ribbons (generally blue) of a cook's apron."[5][6]

History[edit]
The origins of cordon bleu as a schnitzel filled with cheese are in Brig, Switzerland, probably about
the 1940s, first mentioned in a cookbook from 1949. The earliest reference to "chicken cordon bleu"
in The New York Times is dated to 1967, while similar veal recipes are found from at least 1955.[6]

Variants[edit]

Chicken cordon bleu with Brussels sprouts

There are many variations of the recipe, all of which involve a cutlet, cheese, and meat. A popular
way to prepare chicken cordon bleu is to butterfly cut a chicken breast, place a thin slice
of ham inside, along with a thin slice of a soft, easily melted cheese such as Swiss. The chicken
breast is then rolled into a roulade, coated in bread crumbs and then deep fried.[7] Other variations
exist with the chicken baked[8] rather than fried.
Other common variations include omitting the bread crumbs,[9] wrapping the ham around the chicken,
or using bacon in place of ham.[10]
A variant popular in the Asturias province of Spain is cachopo, a deep-fried cutlet of veal, beef or
chicken wrapped around a filling of Serrano ham and cheese.[11] In Spain, the version made with
chicken is often called san jacobo.
In largely Muslim-populated countries, the halal versions of chicken cordon bleu are also popular,
such that the chicken is rolled around beef or mutton instead of pork product.

See also[edit]
Look up cordon bleu in
Wiktionary, the free
dictionary.
 Culinary Heritage of Switzerland
 Chicken Kiev
 Karađorđeva šnicla
 Dishes à la Maréchale
 Breaded cutlet
 List of stuffed dishes

References[edit]
1. ^ Charles Anderson, Derek Blakemore -Modern food service – Page 51 1991 Cordon Bleu – Sliced
ham and gruyere cheese in an escalope of veal
2. ^ FoodFest 365!: The Officially Fun Food Holiday Cookbook – Page 82 Yvan Lemoine – 2010 "The
first account of Chicken Cordon Bleu appeared as part of an advertisement for United Airlines in the
New York Times
3. ^ The Everything Almost Homemade Cookbook Linda Larsen – 2009 – Serve with a green salad and
bread sticks. Ham Cordon Bleu Instead of chicken stuffed with ham and cheese, ham is stuffed with
mushrooms and cheese in this twist on the classic.
4. ^ "The Phrase Finder"
5. ^ Larousse Gastronomique, completely updated and revised. New York: Clarkson Potter, 2001, p.
340.
6. ^ Jump up to:a b "The Food Timeline"
7. ^ "allrecipes.com"
8. ^ "The Food Network"
9. ^ "Food.com"
10. ^ "cooks.com
11. ^ "Cachopo". Guia Repsol. Archived from the original on 24 September 2015. Retrieved 25 July 2015.