Kamil Perry
Cordon bleu is a dish of meat wrapped around cheese (or with a cheese filling), then breaded and pan-fried or deep-fried. Chicken cordon bleu is a classic, famous dish all over the world. The meat is usually chicken breast, and the cheese is typically Swiss cheese, although mozzarella can be used as a substitute. The chicken breast is sliced thinly, and the cheese is rolled up inside the meat to prevent it from melting out. The dish is then coated with a crunchy layer of breadcrumbs and baked or fried until golden.
Cordon Bleu Characteristics and Values
| Characteristics | Values |
|---|---|
| Type of Dish | Meat wrapped around cheese or with a cheese filling, then breaded and fried |
| Meat Options | Chicken, veal, or pork |
| Cheese Options | Swiss, mozzarella, masdaam, Gruyere, cheddar, or any melting cheese |
| Other Ingredients | Ham, eggs, flour, breadcrumbs, salt, pepper, cooking oil |
| Cooking Method | Pan-fried, deep-fried, or baked |
| Serving Suggestions | Ketchup, mayonnaise, mustard cream sauce, or Dijon cream sauce |
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What You'll Learn
Chicken cordon bleu is made with Swiss cheese
Chicken cordon bleu is a classic, famous dish worldwide, and it's very simple and easy to make. The dish is made with meat wrapped around cheese (or with a cheese filling), then breaded and pan-fried or deep-fried. While the most popular type of cheese used in chicken cordon bleu is Swiss cheese, some recipes do use mozzarella cheese.
Chicken cordon bleu is usually made with Swiss cheese because it melts but holds its shape quite well. If you substitute Swiss cheese with mozzarella or any other melting cheese, more cheese will ooze out. However, if you seal the chicken with extra toothpicks, you can use any cheese you want.
The classic way to make chicken cordon bleu involves pounding a chicken breast until thin, layering it with ham and cheese, rolling it into a log, chilling it, dredging it in flour, then egg, and finally breadcrumbs before deep-frying it. It can also be baked instead of fried.
To make chicken cordon bleu, you can start by seasoning both sides of a chicken breast with salt and pepper. Next, place smoked beef and mozzarella cheese on top of the chicken breast and roll it up. Mix all the dry seasoning (except the breadcrumbs) until evenly distributed. Beat eggs in a separate bowl. Coat the chicken breast with a flour mixture, followed by an egg wash, and then the breadcrumbs. Pan-fry the chicken over medium heat until it is golden.
Chicken cordon bleu is often served with a mustard cream sauce, and some people also enjoy it with ketchup and mayonnaise.
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Mozzarella is a suitable substitute for Swiss cheese
The cordon bleu is a dish of meat wrapped around cheese (or with a cheese filling), then breaded and pan-fried or deep-fried. While the origin of the dish is disputed, it is believed to have originated in either France or Switzerland. The Swiss are indeed famous for their cheese, and Swiss cheese is highly praised for its mild flavour and capacity to melt slowly and evenly. It is a hard and savoury cheese that is typically made from cow's milk and is commonly used in sandwiches, pizzas, and pasta.
Some common dishes that use Swiss cheese include pizza, pasta, and sandwiches. Swiss cheese is also excellent for fondue due to its slow and even melting properties. Mozzarella is also commonly used in pizzas, pasta dishes such as spaghetti and gnocchi, and sandwiches, so it can be easily substituted into these dishes that typically use Swiss cheese. Other dishes that feature mozzarella include Caprese salad, cheesecake, mushroom tart, and focaccia.
When substituting mozzarella for Swiss cheese, it is important to consider the flavour difference. Swiss cheese ranges from sweet to sharp and has a nutty, semi-hard, and mellow flavour. Mozzarella has a milder flavour that may not stand out as much as Swiss cheese in certain dishes. However, this can be advantageous if you prefer a more subtle cheese flavour in your dish.
In conclusion, mozzarella is a suitable substitute for Swiss cheese in terms of texture, melt, and flavour. While there are slight differences between the two cheeses, they are not significant enough to impact the overall dish. Mozzarella is a versatile cheese that can be used in a variety of dishes and is more readily available and affordable than Swiss cheese, making it a convenient and tasty alternative.
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Mozzarella oozes more than Swiss cheese
While there is no explicit mention of cordon bleu being made with mozzarella cheese, it is a dish of meat wrapped around cheese, and mozzarella is known to melt well, making it a good candidate for this type of dish. Mozzarella is a soft, mild-flavoured cheese with a high moisture content, which causes it to ooze when melted. This characteristic makes it ideal for use in dishes such as pizza, lasagna, and toasties, where its stretchiness and ooziness create a desirable "cheese pull" effect.
Mozzarella is a type of pasta filata cheese, which means "spun paste" in Italian, referring to the process of stretching, heating, and kneading the curds. This stretching and heating process is what gives mozzarella its signature stringiness and meltability. The high moisture content of mozzarella, with fresh varieties containing 60% or more water, also contributes to its ooziness when melted.
In comparison, Swiss cheese, while also a good melting cheese, may not ooze as much as mozzarella due to its lower moisture content. Swiss cheese, such as Emmental, is known for its characteristic holes, which are formed during the fermentation process due to the production of carbon dioxide gas. This gas escapes, leaving behind holes that contribute to the dry texture of the cheese.
Additionally, the type of milk used can impact the ooziness of the cheese. Mozzarella is traditionally made from water buffalo milk, which is richer than cow's milk, resulting in a higher fat content and contributing to its creamy, oozy texture. While most mozzarella sold in the US is made from cow's milk, it still retains its signature stretchiness and meltability due to its production process and high moisture content.
In conclusion, the unique production process and high moisture content of mozzarella contribute to its characteristic ooziness when melted, making it a popular choice for dishes requiring a "cheese pull" effect. While Swiss cheese is also a good melting cheese, its lower moisture content and different production method may result in less ooziness compared to mozzarella.
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Chicken cordon bleu can be baked instead of fried
Chicken cordon bleu is a classic dish that can be prepared in a variety of ways, including baking or frying. The choice between baking and frying depends on personal preference, as both methods result in a delicious dish with a unique texture and flavour.
Baking chicken cordon bleu is a simpler method than pan-frying and simmering. To bake chicken cordon bleu, preheat your oven to 400°F (or 450°F for a crispier crust) and lightly grease a baking sheet or dish. Place the breaded chicken on the pan, spray lightly with cooking spray or olive oil spray, and bake for 25 to 30 minutes until golden brown and cooked through. Baking produces a golden crust and ensures the cheese melts inside the chicken.
On the other hand, frying chicken cordon bleu involves pan-frying the breaded chicken in butter and then simmering it in liquid (such as chicken stock). This method creates a golden, crispy crust on the outside while keeping the cheese inside melted and gooey. To fry chicken cordon bleu, heat butter in a skillet over medium heat, add the chicken, and cook until golden brown on both sides and cooked through.
Chicken cordon bleu is a versatile dish that can be customised to personal preferences. While the traditional recipe calls for ham and Swiss cheese, some people experiment with different fillings, such as bacon and Gruyere cheese. Additionally, instead of using breadcrumbs, you can coat the chicken with crushed Ritz crackers for a unique texture and flavour.
Whether baked or fried, chicken cordon bleu is best served with a variety of sides, such as rice, quinoa, pasta, potatoes, fries, salad, or steamed/roasted vegetables. The classic sauce to accompany chicken cordon bleu is a creamy Dijon sauce made with butter, garlic, flour or cornstarch, Dijon mustard, milk, and shredded Parmesan cheese.
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Chicken cordon bleu is usually served with mustard sauce
Chicken cordon bleu is a dish of meat wrapped around cheese (or with a cheese filling), then breaded and pan-fried or deep-fried. Chicken breast is used in the chicken variant, which is stuffed with ham and cheese, and then breaded and baked or fried.
Chicken cordon bleu is usually served with a rich, creamy mustard sauce. This sauce is often made with dijon mustard, garlic powder, parmesan cheese, butter, flour, milk, and seasoning. The sauce is prepared by melting butter in a saucepan and stirring in flour until the mixture clumps together. Milk is then gradually whisked in, followed by the remaining ingredients, and it is seasoned to taste. The sauce is drizzled over the chicken, which is cut into 1-inch sections before serving.
Some recipes suggest spreading the chicken with dijon mustard before baking, and others recommend brushing the chicken with melted butter halfway through the baking process, to ensure the chicken is moist and flavorful.
Chicken cordon bleu with mustard sauce is a popular dish, described as "the absolute yummiest" and "restaurant quality". It is often served with vegetables and can be made ahead of time and frozen for convenience.
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Frequently asked questions
Cordon bleu is a dish of meat wrapped around cheese (or with a cheese filling), then breaded and pan-fried or deep-fried.
Chicken, veal, and pork are the most common meats used in cordon bleu.
Swiss cheese is the most popular type of cheese used in cordon bleu, but mozzarella, Gruyere, cheddar, or any other melting cheese can also be used.
Cordon bleu is typically pan-fried or deep-fried, but it can also be baked.
Yes, cordon bleu can be made at home. The basic steps are to roll up layers of meat, cheese, and optional ham, coat with breadcrumbs, and then fry or bake.
