Dish

Cordon Bleu

Cordon Bleu is made by pounding chicken or veal until it is thin and then layering it with ham and cheese. The meat is then rolled up and secured with toothpicks before being breaded and fried until golden brown. The dish is often served with a side of vegetables such as green beans or asparagus.

European cuisine› Alpine cuisine› Swiss cuisine

Meat Dish

Origins and history

Cordon Bleu originated in Switzerland and was later popularized in France. It is often associated with French cuisine, but is also popular in other countries such as Germany and Austria.

Dietary considerations

Cordon Bleu is a high-calorie dish that is not suitable for low-fat or low-calorie diets. It can be made gluten-free by using gluten-free breadcrumbs. The dish is also high in sodium due to the use of ham and cheese.

Variations

There are many variations of Cordon Bleu, including different types of cheese and ham. Some recipes call for the addition of herbs such as parsley or thyme to the breading. Vegetarian versions can also be made using a meat substitute such as tofu or seitan.

Presentation and garnishing

Cordon Bleu can be presented on a platter with the toothpicks removed and the meat sliced into rounds. Garnish with fresh herbs such as parsley or thyme.

Tips & Tricks

Use a meat mallet to pound the chicken or veal until it is thin and even. Use toothpicks to secure the meat rolls before breading and frying. Use a meat thermometer to ensure that the meat is cooked to the proper temperature.

Side-dishes

Green beans or asparagus are common side dishes for Cordon Bleu. Mashed potatoes or roasted vegetables would also be a great accompaniment to the dish.

Drink pairings

A glass of white wine such as Chardonnay or Sauvignon Blanc would pair well with Cordon Bleu. A cold beer or a glass of sparkling water with lemon would also be refreshing.