Cordon bleu (dish)

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For other uses, see Cordon Bleu.
A Schnitzel Cordon Bleu, as served in Switzerland

A Cordon bleu is meat wrapped around cheese (or with cheese filling), then breaded and pan fried or deep fried.

(Veal) Cordon bleu is a dish of breaded 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] Schnitzel Cordon Bleu may be veal or ham.

Chicken cordon bleu is a breaded cutlet dish of chicken.[2]

Ham Cordon Bleu is ham stuffed with mushrooms and cheese.[3]


The origins of original cordon bleu as a schnitzel filled with cheese are in Switzerland, probably around 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.[4] The French term Cordon Bleu is translated as "Blue Ribbon".[5]


Chicken cordon bleu

There are many variations on the recipe, all of which involve a cutlet, cheese, and cured pork. A popular way to prepare chicken cordon bleu is to butterfly a chicken breast, place a thin slice of ham or prosciutto inside, along with a thin slice of a soft, easily melted cheese. The chicken breast is then rolled into a roulade, coated in bread crumbs and then deep fried.[6] Other variations exist where the chicken is baked[7] rather than fried. Other common variations include omitting the bread crumbs,[8] wrapping the ham around the chicken, or using bacon in place of the ham.[9]


In largely Muslim-populated countries, the halal versions of chicken cordon bleu are also popular, in which the chicken is rolled around beef or mutton instead of pork product.


  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 Food Timeline"
  5. ^ "The Phrase Finder"
  6. ^ ""
  7. ^ "The Food Network"
  8. ^ ""
  9. ^ "

See also[edit]