Chicken cordon bleu

Chicken cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. The origins of the dish are unclear and it has been confused with the French dish of the same name, Cordon Bleu, which is a different dish entirely.

History

The term "Cordon Bleu" refers to the blue ribbon worn by the highest order of knights in the French chivalry, known as the Order of the Holy Spirit. The term has been used to refer to food prepared to a very high standard and by outstanding cooks. The name was probably used to imply a high level of quality and distinction.

The origins of Chicken Cordon Bleu as a dish are unclear. It is not mentioned in recipe books before the 1960s in the United States, and seems to have been a dish created to make use of convenient, pre-packaged meats and cheeses that were becoming increasingly available.

Preparation

Chicken cordon bleu is typically prepared with boneless, skinless breast of chicken, ham, and Swiss cheese. The chicken breast is butterflied and flattened with a meat mallet, then layered with ham and cheese. The assembled chicken is then rolled into a roulade and secured with toothpicks. The roulade is then breaded, traditionally through a standard breading procedure of flour, beaten eggs, and either bread crumbs or panko. The breaded chicken is then pan-fried or deep-fried until golden brown.

Variations

There are many variations of the dish. Some recipes include other types of cheese such as Gruyère, or other types of meat such as prosciutto. Some recipes also include a sauce, such as a Mornay sauce, to be served with the dish.

In popular culture

Chicken cordon bleu has been featured in many TV shows and movies, often as a symbol of a fancy or sophisticated meal.

See also

• List of chicken dishes
• List of stuffed dishes