Frederic Melton
Chicken cordon bleu is a comfort food classic that originated in Switzerland. The dish is made of crispy breadcrumb-crusted chicken breasts wrapped around ham or prosciutto and melted cheese. The cheese is typically a cheddar-type cheese, which can vary from smooth to sharp depending on its age. However, Swiss or Gruyère cheese is also commonly used. For those who enjoy blue cheese, a Smokey Blue variety pairs well with cured ham.
Characteristics and their values for cheese in cordon bleu:
| Characteristics | Values |
|---|---|
| Cheese type | Swiss, Gruyère, cheddar-type, blue cheese, Saint Agur, Pié d’Angloys, brie, Emmental, Smokey Blue |
| Cheese state | Melted |
| Cheese texture | Smooth, fondant, elastic, sharp, creamy, punchy, pungent, runny, gooey |
| Cheese quantity | Two slices, or four even rectangles |
| Cheese placement | Inside the chicken breast, rolled up in ham slices, or tucked into a pocket cut into the chicken |
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What You'll Learn
Swiss cheese is the classic choice
The Swiss cheese is a key ingredient in this classic dish, providing a gooey, runny, and chunky texture when melted. It is often paired with a thick slice of ham, which complements the saltiness of the cheese. The combination of juicy chicken, crispy breadcrumbs, and Swiss cheese makes for a delicious and indulgent meal.
While Swiss cheese is the traditional choice, there are many variations of the cordon bleu recipe that use different types of cheese. Some alternatives include cheddar-type cheeses, which can range from smooth to sharp depending on ageing, or blue cheese, which will create a unique flavour profile. Brie is another option that will produce a more liquidy texture and a mushroomy flavour.
When assembling a cordon bleu, it is important to ensure the cheese does not leak out during baking. This can be achieved by using large chicken breasts and chilling the stuffed breasts before breading. The breading process involves coating the chicken in flour, egg, and breadcrumbs, which creates a crispy crust when baked. The internal temperature of the chicken should reach 160°F to 165°F for food safety, with the cheese oozing out when served immediately.
The cordon bleu is a versatile dish that can be served with a variety of sides, such as fries, salad, or steamed vegetables. It is a classic family favourite that has stood the test of time, with a combination of flavours and textures that is hard to resist. The choice of Swiss cheese is an essential part of this iconic dish, contributing to its rich history and enduring popularity.
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Blue cheese can be used for a punchier flavour
Cordon bleu is a classic dish consisting of a slice of meat, usually pounded pork or veal, though some also use poultry, that is paired with cheese and deep-fried. The name means 'blue ribbon', the emblem of the knights of the Order of the Holy Spirit. In France, if you call someone a 'Cordon Bleu', it means they are an excellent cook.
The right cheese can bring out the best flavour in a cordon bleu. Hard cheeses traditionally form the centre of a cordon bleu, as they have a depth of flavour and a satisfying melt, resulting in a tender and delicious dish. However, this dish allows for many innovations, and if your tastes tend towards blue cheese, there are options to try.
Blue cheese can be used in cordon bleu for a punchier flavour. For instance, Saint Agur blue cheese pairs well with turkey meat and can be served with cranberry sauce and seasonal green vegetables. Another option is Pié d’Angloys, a rich and pungent cheese that can be added to a mild chicken escalope for an indulgent taste.
Smokey Blue is another blue cheese that can be used in cordon bleu. It is a relatively hard cheese that will have an elastic texture when melted. It is recommended to use several thin slices of Smokey Blue to fill the cordon bleu, as this cheese will overpower the meat. Pair it with cured ham and season the meat accordingly.
For a unique taste, brie can also be used in cordon bleu, though it will result in a more liquidy and different texture compared to hard cheeses. The mushroomy taste of brie reflects cordon bleu recipes that use ham and mushrooms.
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Brie will result in a more liquidy texture
Chicken cordon bleu is a classic comfort food that originated in Switzerland. It is made with crispy breadcrumb-crusted chicken breasts wrapped around ham and melted cheese. The cheese is typically a Swiss or Gruyère cheddar-type cheese, which can go from smooth to sharp, depending on its aging. However, the dish is versatile and can be made with various cheeses, such as blue cheese or brie.
While brie is a popular French cheese known for its earthy taste with hints of mushrooms, using it in cordon bleu will result in a more liquidy texture. This is because brie is a soft cheese and will melt and ooze out of the chicken during baking. To prevent the cheese from leaking, some recommend using larger chicken breasts and chilling the stuffed breasts before breading. Additionally, frying and then baking the chicken, rather than shallow frying, helps to contain the cheese and gives the dish a golden, crisp, and crunchy finish.
When using brie in cordon bleu, it is essential to consider its unique texture and make the necessary adjustments during preparation and cooking. For example, the cheese should be cut into even rectangles to fit within the chicken breast, and the chicken should be wrapped tightly to prevent the cheese from leaking out during cooking. Chilling the stuffed chicken breasts before breading can also help to firm up the cheese and reduce the chances of it melting and leaking out during baking.
While a more liquidy texture may not be desirable for some, using brie in cordon bleu can create a unique and tasty dish. The mushroomy taste of brie pairs well with the ham and chicken in the dish, resulting in a flavourful and indulgent meal. For those who enjoy experimenting with different cheeses in their cordon bleu, brie can be a delicious option to try, despite its tendency to result in a softer, more fluid texture.
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Gruyère is a good alternative
Chicken cordon bleu is a classic comfort food that originated in Switzerland. It is made with crispy breadcrumb-crusted chicken breasts wrapped around ham and melted cheese. The cheese is typically a Swiss cheese like Emmental or cheddar-type cheese, but there are many variations. Gruyère is a good alternative.
Gruyère is a Swiss cheese that has a rich, nutty flavour and a slightly grainy texture. It is an excellent melting cheese, which makes it a good choice for chicken cordon bleu. Its flavour is more complex than that of Swiss cheese, and it has a higher melting point, which means it will not leak out of the chicken during baking as easily as some other cheeses.
When using Gruyère in chicken cordon bleu, it is important to cut the cheese into thin slices or rectangles that will fit within the chicken breast. The cheese should be placed on top of the ham, leaving a small border around all sides. The chicken breast is then folded over the ham and cheese and pressed together to seal.
To prevent the cheese from leaking out during baking, it is recommended to use large chicken breasts and chill the stuffed breasts in the refrigerator before breading. The breading process involves dipping the chicken in flour, egg, and breadcrumbs before baking. This creates a crispy crust that contrasts nicely with the melted cheese.
Chicken cordon bleu is best served hot, with the cheese oozing out of the chicken. It can be served with fries, salad, or steamed vegetables. The dish can also be made ahead of time and frozen, but it is recommended to freeze it before adding the crumb coating.
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Emmental will give you a gooey finish
Emmental, also known as Swiss cheese, is a popular choice for cordon bleu, a classic comfort food. The dish consists of a slice of meat, typically boneless and skinless chicken breast, that is pounded, paired with cheese, and deep-fried to create a crispy, golden exterior.
While some recipes call for Swiss cheese, you can also use cheddar-type cheeses, which can be adjusted to your preference by aging them for different lengths of time. This will give you a smooth or sharp flavour, depending on how long it has been aged.
If you're feeling adventurous, you can experiment with blue cheese, such as Smokey Blue, which will have an elastic texture when melted and will overpower the taste of the meat. Just be sure to pair it with cured ham and season the meat accordingly.
No matter which cheese you choose, the most important step when preparing cordon bleu is to get the chicken to the right thickness. Pounding the meat with a meat mallet or rolling pin in a diagonal motion will help avoid tearing the meat and ensure a consistent texture throughout the dish.
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Frequently asked questions
The best cheese for a cordon bleu depends on personal preference. Swiss cheese is a classic choice, but other options include cheddar, blue cheese, brie, or Gruyère.
Cordon bleu typically uses chicken breasts, but some variations use turkey. The meat is usually wrapped around the cheese and ham or prosciutto.
To prevent the cheese from leaking out, use large chicken breasts and chill the stuffed breasts in the refrigerator before breading and baking them.
