Cordon Bleu
Traditional Cordon Bleu dish.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Brasserie Walhalla
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The term 'Cordon Bleu' (blue ribbon) has been used in France since the 16th century to denote excellence, particularly in cooking. However, the specific dish of chicken or veal Cordon Bleu is a relatively more recent invention, believed to have originated in Switzerland in the 1940s.
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Cordon Bleu is a popular dish enjoyed worldwide, often associated with comfort food and special occasions. While not deeply embedded in specific cultural traditions, it represents a classic example of European culinary technique and the appreciation of simple, high-quality ingredients.
Adaptability
Cordon Bleu's adaptability has made it a common feature on restaurant menus and home-cooked meals across various cultures. It's often adapted to regional tastes with different cheeses, hams, and sauces.
Culinary Training
Cordon Bleu is frequently used as a training dish in culinary schools, teaching basic techniques like breading, stuffing, and achieving a perfectly cooked interior while maintaining a crispy exterior.
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Cordon Bleu offers a delightful combination of savory and slightly salty flavors, complemented by rich, melted cheese and a crispy, golden-brown crust.
The primary flavors come from the tender chicken or veal, the salty ham (often prosciutto or similar cured ham), and the creamy, nutty taste of the Swiss cheese (typically Gruyère or Emmental). The breading adds a textural contrast and a subtle, savory flavor, enhanced by butter or oil used in the cooking process. Dijon mustard is sometimes used to add a subtle tang.
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Pounding the Meat
Pound the chicken or veal cutlets to an even thickness. This ensures even cooking and prevents some parts from being overcooked while others remain undercooked.
Preventing Cheese Leakage
Ensure the edges of the meat are sealed properly to prevent cheese from leaking out during cooking. You can use toothpicks or secure with a mallet before breading.
Breadcrumb Adhesion
For better breadcrumb adhesion, dredge the meat in flour, then egg wash, and finally breadcrumbs. This creates a good base for the breading to stick to.
Temperature Control
Cook at a moderate temperature to allow the cheese to melt fully and the meat to cook through without burning the breadcrumbs.
Resting Time
Let the Cordon Bleu rest for a few minutes after cooking. This allows the juices to redistribute, resulting in a more tender and flavorful dish.
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