cordonbleu

Cordon Bleu is a dish of meat, generally veal or chicken, pounded thin and wrapped around a slice of cheese and ham, then breaded and pan-fried or baked. The name is French and translates to "blue ribbon." While the exact origin is debated, it is believed to have originated in Switzerland or Austria, with variations appearing in cookbooks as early as the 18th century.

The classic preparation involves thinly pounding a chicken breast or veal cutlet. A slice of cooked ham and a slice of cheese, often Gruyère or Emmental, are then placed on top. The meat is folded or rolled to enclose the filling, secured with toothpicks if necessary, and then coated in flour, beaten egg, and breadcrumbs. This breaded cutlet is then typically fried in butter or oil until golden brown and cooked through, or it can be baked.

Variations of the cordon bleu exist, with different types of cheese and meats sometimes used. It is a popular dish in many European countries and has gained international recognition. The term "Cordon Bleu" is also associated with a prestigious culinary school, Le Cordon Bleu, founded in Paris in 1895, which has trained many renowned chefs.