Do you know what ‘Cordon Bleu’ is?
The dish ‘Cordon Bleu‘ is emblematic of sophisticated cuisine, although it is made from relatively basic ingredients. It consists of meat, usually chicken or veal, which is pounded to become thin and even. Slices of ham and cheese, typically Gruyère or Emmental, are placed on the meat, which is then rolled up. This stuffed meat roll is then breaded, usually dipped in egg and rolled in breadcrumbs. Finally, it is fried in butter until golden and crispy on the outside and melting inside.
The exact origin of the dish is somewhat disputed, but it is believed that the term ‘Cordon Bleu’ appeared in the 19th century in France. Initially, however, the term referred to awards given to distinguished chefs by the Orders of the Holy Spirit and Saint Michael.
There are several variations of this dish. For example, some recipes use pork instead of chicken. In some countries, such as Germany, the Netherlands, and some Eastern European countries, ‘Cordon Bleu’ can also be prepared with boiled eggs instead of ham.
The popularity of the dish is thought to have increased significantly during the 1940s and 1950s when Swiss restaurants began offering ‘Cordon Bleu’ as a luxury dish on their menus, from where it spread to other parts of the world. Today, this dish is enjoyed by people in many countries, with each region putting its own spin on the classic recipe.
