Andy Montoya
Chicken cordon bleu is a dish with Swiss origin, derived from schnitzel. It is made with tender chicken breasts, Black Forest ham, Swiss cheese, and a crisp panko finish. The chicken is pounded thin, layered with ham slices, and topped with cheese. The layers are then rolled snugly or folded over, and the dish is breaded with flour, egg, and dried breadcrumbs before being pan-fried or baked. Chicken cordon bleu is usually topped with a creamy sauce made with Parmesan cheese and Dijon mustard.
| Characteristics | Values |
|---|---|
| Cheese type | Swiss cheese, Gruyere, goat's cheese, Camembert, Saint Agur, Pié d’Angloys, provolone, cheddar, Parmesan |
| Cheese quantity | 1 oz per chicken breast |
| Cheese placement | Rolled up inside the chicken breast |
| Meat | Chicken, turkey, veal, or ham |
| Other ingredients | Ham, cornflakes, breadcrumbs, mustard, mayonnaise, cream, egg white, thyme, garlic |
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What You'll Learn
- Chicken Cordon Bleu is typically made with Swiss cheese
- You can substitute Swiss cheese with cheddar, provolone, or goat's cheese
- Gruyere is a unique alternative with its blend of fruity and woodland flavours
- Camembert can become too runny while cooking
- Saint Agur is a creamy cheese with a punch that pairs well with turkey
Chicken Cordon Bleu is typically made with Swiss cheese
Chicken Cordon Bleu is a dish that traditionally consists of meat wrapped around cheese, then breaded and fried. The most popular type of cheese used when making chicken cordon bleu is Swiss cheese. This is because Swiss cheese has a unique blend of fruity and woodland flavours, and its depth of flavour and satisfying melt result in a tender and delicious dish. Swiss cheese also pairs well with the ham and chicken in the cordon bleu.
Swiss cheese is a good choice for Chicken Cordon Bleu because it has the right balance of flavour and texture. It is a hard cheese that melts well, resulting in a succulent centre and a tender dish. Swiss cheese also has a depth of flavour with a hint of tart and saltiness, giving the dish a full-bodied flavour.
However, feel free to substitute any other cheese, and the results would still be delicious. For example, you can swap Swiss cheese for provolone or cheddar cheese. Provolone has a slightly more tangy flavour, while cheddar adds a creamy texture to the dish.
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You can substitute Swiss cheese with cheddar, provolone, or goat's cheese
Chicken cordon bleu is a French dish that traditionally consists of meat wrapped around cheese, then breaded and fried or baked. The classic recipe calls for Swiss cheese, but you are free to substitute it with cheddar, provolone, or goat's cheese.
Swiss cheese is a popular choice for chicken cordon bleu because of its depth of flavour and satisfying meltability. Its iconic holes, or air bubbles, give it a unique blend of fruity and woodland flavours. Swiss cheese also has a hint of tart and salty notes, resulting in a full-bodied flavour that pairs well with the meat.
However, if you are looking for a different flavour profile or simply want to use what you have on hand, you can easily substitute Swiss cheese with cheddar, provolone, or goat's cheese. Cheddar cheese, known for its rich and creamy flavour, can add a sharp and tangy twist to the dish. Provolone, on the other hand, has a slightly tangy and nutty flavour that can complement the other ingredients in the cordon bleu.
Goat's cheese, such as Chavroux’s goat’s cheese log, offers a milder taste that can be enjoyed by those who prefer a less intense cheese flavour. It pairs well with a tender chicken breast, smoked ham, and fresh herbs. Goat's cheese can also be a great option for those who want a lighter cheese option or have a sensitivity to cow's milk.
When substituting Swiss cheese with cheddar, provolone, or goat's cheese, keep in mind that the flavour and melting characteristics may vary. Adjust your recipe accordingly to ensure the cheese blends well with the other ingredients and creates a cohesive dish.
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Gruyere is a unique alternative with its blend of fruity and woodland flavours
Chicken Cordon Bleu is a classic French dish that is surprisingly easy to make at home. It traditionally consists of meat wrapped around cheese, then breaded and either fried or baked. The most popular type of cheese to use is Swiss cheese, but Gruyere is a unique alternative with its blend of fruity and woodland flavours.
Gruyere is a hard cheese with distinctive holes or air bubbles, and it is produced in France and Switzerland. It has a unique blend of fruity and nutty flavours, with a hint of tartness and saltiness, that can add a full-bodied flavour to the meat in a Chicken Cordon Bleu. Its depth of flavour and satisfying melt make it an ideal choice for the succulent centre of the dish.
Chicken Cordon Bleu is typically made with chicken breasts, thin slices of deli ham, and cheese. The chicken is pounded thin and then rolled up with the ham and cheese inside, jelly roll-style. The rolls are then secured with toothpicks and dipped in bread crumbs before being baked or fried.
When making Chicken Cordon Bleu with Gruyere, the cheese can be shredded or sliced and rolled up inside the chicken. The toothpicks help to secure the rolls and prevent the cheese from melting out during cooking. Gruyere has a strong flavour, so a little goes a long way in this dish.
Gruyere Chicken Cordon Bleu can be served with a simple sauce, such as mayonnaise and mustard, or a more decadent cream sauce made with Parmesan cheese and Dijon mustard. The full-bodied flavour of Gruyere will complement a rich sauce and add a unique twist to this classic dish.
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Camembert can become too runny while cooking
Chicken cordon bleu is a popular dish that typically consists of rolled-up layers of ham and Swiss cheese with a crunchy coating, often made using cornflake crumbs or breadcrumbs. The cheese used in this dish is usually Swiss cheese, but other varieties such as Gruyere, goat's cheese, and Camembert can also be used.
Camembert cheese, a soft French cheese, is known for its robust and versatile flavour. However, one common issue with Camembert is that it can become too runny while cooking. This runniness is caused by a combination of moisture level and pH. The white mould that forms on the cheese produces ammonia, which soaks into the cheese and increases the pH, making it less acidic. As the cheese ages, the mould produces more ammonia, further increasing the pH and resulting in a runnier cheese.
To prevent Camembert from becoming too runny during cooking, it is important to maintain the proper temperature during the ageing process. By reducing the ageing temperature, the mould will produce ammonia more slowly, allowing it to soak into the cheese and change its texture more uniformly. Additionally, it is crucial to consume the cheese at the right time. Waiting too long to cut into the cheese can result in an overly ripe and runny texture.
Camembert also does not respond well to "double cooking". Reheating baked Camembert can result in a dry and flavourless texture. Instead, it is recommended to slice the hardened cheese and slightly warm the slices in a pan or on a grill while being cautious to maintain the proper texture. Similarly, freezing Camembert can negatively impact its texture and taste, resulting in a dry and crumbly consistency.
When using Camembert in chicken cordon bleu, it is essential to follow proper preparation techniques to prevent the cheese from becoming too runny. Tying the chicken escalopes securely can help contain the cheese and create a deliciously creamy dish.
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Saint Agur is a creamy cheese with a punch that pairs well with turkey
Chicken Cordon Bleu is a classic French dish that traditionally consists of meat wrapped around cheese, then breaded and fried. While the classic recipe calls for chicken, ham, and Swiss cheese, some variations include other types of meat and cheese. For example, one might use turkey and Saint Agur, a creamy cheese with a punch.
Saint Agur is a blue cheese known for its creamy texture and sharp flavour. When paired with turkey in a Cordon Bleu dish, it creates an inspiring combination with a depth of flavour. The creaminess of the cheese blends seamlessly with the meat, while its sharpness adds a distinct punch that elevates the dish. To complement the flavours of Saint Agur and turkey, consider serving the Cordon Bleu with cranberry sauce and seasonal green vegetables. The tartness of the cranberry sauce will balance the richness of the cheese, while the vegetables will provide a refreshing crunch.
When preparing a Cordon Bleu with Saint Agur, it is important to consider the cheese's texture and flavour. Due to its creamy consistency, Saint Agur may become runny during cooking. To prevent this, tie the turkey securely around the cheese, ensuring it remains intact during the cooking process. This technique will also allow the cheese to soak into the meat, resulting in a succulent and tender dish.
Additionally, when selecting the breading for your Cordon Bleu, consider using a finer crumb, such as seasoned breadcrumbs or Panko, for a light and even coating. This will provide a delicate crunch that complements the creamy cheese without overwhelming it.
For a sauce to accompany your Saint Agur and turkey Cordon Bleu, consider a simple mixture of mayonnaise and mustard. Alternatively, for a more indulgent option, create a creamy sauce with Parmesan cheese and Dijon mustard. This sauce will enhance the sharpness of the Saint Agur while adding a rich and refined flavour to the dish.
In conclusion, Saint Agur is an excellent choice of cheese for a Chicken Cordon Bleu dish with turkey. Its creamy texture and punchy flavour pair perfectly with the meat, creating a unique and inspiring meal. With careful preparation and the right accompaniments, your Cordon Bleu will be a delicious and memorable culinary experience.
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Frequently asked questions
Chicken cordon bleu is usually made with Swiss cheese, but you can use any cheese you like.
Along with Swiss cheese, chicken cordon bleu is made with chicken cutlets, cooked ham, breadcrumbs, and simple spices. It is usually topped with a creamy sauce made with Dijon mustard.
Chicken cordon bleu can be pan-fried or baked. To bake, preheat your oven to 350°F, season the chicken, and top with ham and cheese. Roll the chicken and secure with a toothpick or spaghetti noodle. Dip in butter and breadcrumbs and place in a baking dish. Bake for 30-40 minutes or until the chicken reaches an internal temperature of 165°F.
