Cordon bleu (dish)

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For other uses, see Cordon Bleu.
Cordon bleu
Cordon-bleu-2.jpg
A schnitzel cordon bleu, as served in Switzerland
Place of origin Switzerland
Main ingredients Veal or chicken breast, cheese, ham, bread 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) Cordon bleu is made of veal pounded thin and wrapped around a slice of ham (or prosciutto) and a slice of cheese (such as Swiss), 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]

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 to 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 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

There are many variations of the recipe, all of which involve a cutlet, cheese, and cured pork. A popular way to prepare chicken cordon bleu is to butterfly cut a chicken breast, place a thin slice of ham or prosciutto 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 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]

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, completey updated and revised. New York: Clarkson Potter, 2001, p. 340.
  6. ^ a b "The Food Timeline"
  7. ^ "allrecipes.com"
  8. ^ "The Food Network"
  9. ^ "Food.com"
  10. ^ "cooks.com
  11. ^ "Cachopo". Guia Repsol. Retrieved 25 July 2015.