Cordon bleu

Cordon bleu

Cordon bleu – or gordon bleu, as many mistakenly call it – is a dish, I – every time I serve it – think why we do not get it more often. Cordon bleu is crisp, crunchy exterior, the juicy meat and its soft creamy interior of melted cheese dish. Interesting, isn’t it?

In French – the Cordon bleu means “ribbon blue” – ie “blue ribbon”. The term is used in several contexts both inside and outside the kitchen and is used inter alia about food of a very high standard. And that’s, without doubt, is cordon bleu.

cordon bleu

What is Cordon bleu?

It is a piece of meat wrapped around or filled with cheese and ham. Originally a schnitzel with cheese. The dish originates from Switzerland and is from around the 40s. The chicken variant only came into the late 60’s.

Chicken cordon bleu – recipe

When I do this dish I use chicken. I have also tasted it with pork but I prefer chicken. Of course it is a taste of taste, and you are free to replace the chicken breast with a veal or pig chop or another piece of meat.

Ingredients

Servings: maximum of 4 persons

  • 2 slices of good ham – I use Prosciutto Cotto, an Italian lettuce and cooked ham, which can be purchased in most supermarkets
  • 2 slices of fresh mozzarella – or a pair of slices of mild / medium-cooked cut cheese
  • 2 large chicken breasts or 4 small ones
  • 2-4 leaf salvia – depending on size
  • 1 dl rye flour
  • 1 egg
  • 1 dl rasp
  • Olive oil or butter or a mixture for frying
  • Salt and pepper
  • Bread crumbs

How to make cordon bleu

  1. Fold the ham slices around each slice of cheese.
  2. Carefully cut a pocket in both chicken breasts on the flat side and put the ham cheese pack into the pocket together with a few leaf salvia.
  3. Close the pocket with a toothpick and turn the chicken breasts into rye flour seasoned with salt and pepper. Be especially careful about the closure.
  4. Whip the egg together, turn the chicken breasts into it and turn them into bread crumbs.
  5. Stir chicken cordon on both sides on the greased pan until they are cooked – approx. 8-10 minutes on each side.
  6. Cut them into two pieces to make four half – if you have not made 4 small ones.

On the picture, the dish is served with raw potatoes and stewed carrots and edamame beans, but you can easily choose other accessories. Such as hasselback potatoes and béarnaise sauce and maybe a tomato salad.

Schnitzel cordon bleu

If you want to make the dish with a piece of pork or veal that is not thick enough to cut a pocket, you can knock it thinly and flat and fold it around ham, cheese and salvia and close the meatloaf, turn in flour , eggs and bread crumbs etc.

That’s one option. The other option is to pan the meat into flour, egg and crumbs, fry it, place it on a baking sheet / grill, put on ham, sage and cheese and throw it in the oven – possibly under the grill – and fry it until the cheese starts to melt.

Bon appetite!

Preparation time: 10 minutes

Cooking time: 20 minutes

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Cordon bleu
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