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] Name[edit]The French term cordon bleu is translated as "blue ribbon".[4] According to Larousse Gastronomique, the 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 preparation 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,[7] 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] There are many variations of the recipe involving 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. The chicken breast is then rolled into a roulade, coated in bread crumbs, and then deep-fried.[8] Other variations exist with the chicken baked[9] rather than fried. Other common variations include omitting the bread crumbs,[10] wrapping the ham around the chicken, or using bacon in place of ham.[11] 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.[12] In Spain, the version made with chicken is often called san jacobo. A common variant in Uruguay and Argentina is the milanesa rellena. It consists of two beef or chicken fillets passed through beaten egg, later, stuffed with cooked ham and mozzarella cheese and superimposed like a sandwich. Once this is done, they are again passed through beaten eggs and breadcrumbs, to be fried or baked. It is usually served with papas fritas (French fries) as a garnish. 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.
References[edit]
What is the literal meaning of cordon bleu?The term “Cordon Bleu” translated from French to English as “blue ribbon”, yes, like Pabst Blue Ribbon.
Does chicken cordon bleu mean?The truth is, while chicken cordon bleu gets its name from the French term for blue ribbon (denoting excellence), this dish actually stems from Switzerland. The base of this dish, the breaded chicken is commonly known around the world as schnitzel.
Who made cordon bleu?For years I believed that chicken cordon bleu was a French invention, but it actually originated in Switzerland as a schnitzel filled with cheese around the 1940s, with the first reference to it in a cookbook in 1949.
Is chicken cordon bleu French or German?The term 'Cordon Bleu' is French and translates as 'Blue Ribbon' and is the name of a cooking school. What is this? As a recipe, it is simply a meat, wrapped around cheese, breaded, and then either pan-fried or deep-fried. There are many versions of this with Schnitzel Cordon Bleu one of the more popular German ones.
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Why is it called Cordon Bleu?
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