Cordon Bleu
Breaded veal or pork cutlet filled with ham and cheese.
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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The exact origins are debated, but the term "Cordon Bleu" (blue ribbon) was initially a symbol of high culinary quality in France. It's thought that the modern dish evolved from similar stuffed preparations popular in continental Europe. The Swiss version, using veal and Gruyère cheese, is often cited as the earliest direct ancestor of the modern Cordon Bleu.
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Cordon Bleu has become a widely recognized and appreciated dish, often associated with comfort food and special occasions due to its rich flavors and satisfying texture. It transcends specific cultural boundaries and enjoys global popularity.
Global Adaptations
While originating in Europe, Cordon Bleu has been adapted and modified in various cuisines around the world, with different types of meats, cheeses, and hams being used to reflect local preferences.
Restaurant Staple
Cordon Bleu is a common offering on restaurant menus, particularly in establishments serving continental or European cuisine, showcasing its enduring appeal as a classic dish.
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Cordon Bleu offers a harmonious blend of savory, salty, and rich flavors, with the crispiness of the breaded exterior complementing the tender meat and melted cheese within.
The primary flavors come from the tender veal or pork cutlet, the salty and smoky ham (often prosciutto or similar cured ham), and the nutty, creamy Gruyère or Swiss cheese. The breadcrumb coating provides a crispy, golden-brown exterior with a slightly buttery flavor, often enhanced by the addition of herbs and spices during preparation.
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Pounding the Meat
Pound the veal or pork cutlets to an even thickness for uniform cooking and to prevent toughness. Use a meat mallet and work gently to avoid tearing the meat.
Preventing Cheese Leakage
Ensure the cheese and ham are fully enclosed within the meat pocket and secure the edges with toothpicks if necessary. This will help prevent the cheese from leaking out during cooking and creating a messy result.
Achieving Crispy Breading
Use a three-stage breading process (flour, egg wash, breadcrumbs) for a perfectly crisp coating. Ensure the breadcrumbs are finely ground and well-seasoned for optimal flavor and texture. Press the breadcrumbs firmly onto the meat to ensure they adhere properly.
Cooking Temperature
Cook Cordon Bleu over medium heat to ensure the meat cooks through without burning the breadcrumbs. The internal temperature should reach the safe minimum for the type of meat used. Consider finishing in the oven to guarantee the cheese is fully melted and bubbly.
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