Cordon bleu (dish)
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. Schnitzel Cordon Bleu may be veal or ham.
Ham Cordon Bleu is ham stuffed with mushrooms and cheese.
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. The French term Cordon Bleu is translated as "Blue Ribbon".
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. Other variations exist where the chicken is baked rather than fried. Other common variations include omitting the bread crumbs, wrapping the ham around the chicken, or using bacon in place of the ham.
- Charles Anderson, Derek Blakemore -Modern food service – Page 51 1991 Cordon Bleu – Sliced ham and gruyere cheese in an escalope of veal
- 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
- 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.
- "The Food Timeline"
- "The Phrase Finder"
- "The Food Network"
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