Kamil Perry
Cordon bleu is a dish of meat wrapped around cheese, or with a cheese filling, that is then breaded and fried. While there is no set cheese for the dish, blue cheese is not a typical choice. Instead, Swiss cheese, cheddar-type cheese, pepper jack cheese, and mozzarella are popular options.
| Characteristics | Values |
|---|---|
| Typical cheese used | Cheddar-type cheese |
| Blue cheese option | Smokey Blue |
| Other cheese options | Brie, Swiss cheese, Pepper jack cheese, Mozzarella cheese |
| Meat used | Veal, pork, chicken, ham |
| Origin | France |
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What You'll Learn
Cordon bleu can be made with blue cheese
Cordon bleu is a dish of meat wrapped around cheese, or with a cheese filling, which is then breaded and fried. While there is no set cheese for this dish, blue cheese can be used. Smokey Blue, for example, is a relatively hard cheese that will have an elastic texture when it melts. It is recommended to use several thin slices of Smokey Blue to fill the cordon bleu perfectly. This cheese will overpower the meat traditionally used in a cordon bleu, so it is best paired with cured ham and the meat seasoned accordingly.
In addition to the Smokey Blue variety, other types of blue cheese can be used in cordon bleu, such as Esquirrou Ossau-Iraty, a well-known cheese from the Pays Basque made from ewe's milk. Cold-smoked blue cheese, with its complex aromas of vanilla and hazelnut, can also be used to mellow down the sharpness of the cheese.
Cordon bleu can be made with different types of meat, such as veal, pork, or chicken. For chicken cordon bleu, chicken breast is used instead of veal, and the meat is flattened and layered with cheese and ham before being crusted in breadcrumbs and baked. In Uruguay and Argentina, a common variant is the milanesa rellena, which consists of two beef or chicken fillets stuffed with cooked ham and mozzarella cheese, superimposed like a sandwich, and then fried or baked.
While blue cheese is not the most traditional choice for cordon bleu, it can add a unique flavour and texture to the dish. The key is to choose a blue cheese that will melt well and complement the meat and other ingredients.
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Chicken cordon bleu
To make chicken cordon bleu, start by placing the chicken breast halves between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken into thin, even pieces, being careful not to tear the meat. Top each piece of chicken with a slice of ham and a handful of shredded cheese. Roll the chicken tightly, tucking in the sides, and place it on a new piece of plastic wrap. Wrap the chicken tightly in the plastic wrap, twisting the ends to create a firm chicken roll. Secure the roll with toothpicks.
Next, prepare three dishes for dredging: one with flour, one with beaten eggs, and one with breadcrumbs. Season the breadcrumbs with salt, pepper, and paprika if desired. Dredge the chicken roll in flour, tapping off the excess, then dip it in the beaten egg, and finally coat it with the breadcrumbs. Heat vegetable oil in a large skillet over medium-high heat and fry the chicken until golden brown. Alternatively, bake the chicken in the oven at a temperature between 180°C and 200°C for a healthier option.
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Pork or veal cordon bleu
Cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. The meat is usually pounded thin. While there is no set type of cheese to be used, it should melt inside the meat and be spread evenly through the surface of the dish. A slice of hard cheese cut to fit the shape perfectly is the best choice, as it will cover the meat before melting and will stay put for an even taste and a smooth, elastic texture.
There are many variations of the recipe involving cutlet, cheese, and meat. A popular way to prepare chicken cordon bleu is to butterfly cut a chicken breast, place a thin slice of ham inside, along with a thin slice of soft, easily melted cheese. The chicken breast is then rolled into a roulade, coated in breadcrumbs, and then deep-fried. Other variations include omitting the breadcrumbs, wrapping the ham around the chicken, or using bacon instead of ham.
In Muslim-majority countries, halal versions of chicken cordon bleu are popular, with the chicken rolled around beef or mutton instead of pork. A common variant in Uruguay and Argentina is the milanesa rellena, which consists of two beef or chicken fillets passed through beaten egg, stuffed with cooked ham and mozzarella cheese, and then fried or baked.
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Ham cordon bleu
There are many variations of the Cordon Bleu dish, which can be made with veal, pork, or chicken. The type of cheese used can also vary, with Swiss cheese, cheddar-type cheese, and blue cheese being popular choices. Some recipes also include mushrooms and a sauce made from mayonnaise and mustard.
To make Ham Cordon Bleu, you will need to start with a slice of ham, which you will stuff with mushrooms and cheese. You can use a variety of cheeses, such as Swiss cheese, cheddar, or blue cheese. If you are using a sliced cheese, you may want to roll it up before placing it on the ham. You can also use shredded cheese, which can be rolled up in slices of ham before being placed inside a pocket cut into the chicken.
Once you have stuffed the ham with your chosen fillings, you will need to bread it. This can be done by passing the stuffed ham through beaten egg and then breadcrumbs, or by using a mixture of crushed cornflakes and breadcrumbs. You can also add crushed crackers to the breading mixture for extra crunch.
Finally, the breaded ham can be pan-fried or baked. If baking, it is recommended to bake at 350°F until the breading is golden and crispy.
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Cordon bleu in Uruguay and Argentina
The exact origin of the cordon bleu is unknown, with several theories contributing to its myth. The most accepted theory is that a female Valaisian cook in Switzerland created the recipe to serve a large number of guests in one shift. Another theory traces the origin of the dish to a cooking competition in France in 1930, where the winning dish was named "le Cordon Bleu."
A common variant of the cordon bleu in Uruguay and Argentina is the milanesa rellena. It consists of two beef or chicken fillets passed through beaten egg, stuffed with cooked ham and mozzarella cheese, and superimposed like a sandwich. These fillets are then again passed through beaten eggs and breadcrumbs before being fried or baked. It is usually served with papas fritas (French fries) as a garnish.
While there is no set cheese to be used in a cordon bleu, it is recommended that the cheese melts inside the meat and is spread evenly through the surface of the dish. A slice of hard cheese cut to fit the shape perfectly is the best choice, as it covers the meat before melting and will stay put for an even taste and a smooth, elastic texture. Some examples of cheeses that can be used are Ossau Iraty, Smokey Blue, and Brie.
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Frequently asked questions
There is no set cheese for the cordon bleu, so blue cheese can be used.
Smokey Blue is a relatively hard blue cheese that will have an elastic texture when it melts.
Other cheeses that can be used in cordon bleu include cheddar, Swiss cheese, mozzarella, and pepper jack.
A cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried.
The French term cordon bleu is translated as "blue ribbon", which was originally a wide blue ribbon worn by members of the highest order of knighthood, L'Ordre des chevaliers du Saint-Esprit, instituted by Henri III of France in 1578.
