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  • Cordon Bleu, Stuffed Breaded Cutlet

Cordon Bleu, Stuffed Breaded Cutlet

Cordon bleu is an elegant dish in which a slice of chicken or veal is filled with ham and melting cheese, rolled, breaded and fried until golden. When cut open the melted cheese flows out beautifully.

The name translates to blue ribbon and refers to the highest distinction in French cooking. The modern form likely originated in Switzerland in the 1940s. Dozens of variants exist with different cheeses.

Cordon Bleu, Stuffed Breaded Cutlet
  • The name cordon bleu means blue ribbon, a symbol of culinary excellence
  • The modern version likely originated in Switzerland in the 1940s
  • The classic filling is ham with Emmental or Gruyère cheese
  • Prepared from chicken or veal
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