Cordon bleu

Cordon bleu, or schnitzel cordon bleu, is a delectable dish where meat is wrapped around cheese, breaded, and then either pan-fried or deep-fried. There are several variations, including veal or pork cordon bleu, where thin slices of veal or pork are wrapped around ham and cheese. Chicken cordon bleu uses chicken breast instead. There's even a ham cordon bleu, featuring ham stuffed with mushrooms and cheese.

The name "cordon bleu" is French for "blue ribbon" a symbol of excellence. Historically, it referred to a prestigious order of knighthood in France, reflecting the high standards and exceptional preparation of the dish by skilled cooks.

The origins of cordon bleu trace back to Brig, Switzerland, around the 1940s. The first mention of the recipe appeared in a 1949 cookbook. According to an interesting story, a cook in Brig created the dish spontaneously using available ingredients to feed a large group, leading to its invention.

Variants of cordon bleu can be found worldwide. In Spain, a similar dish called cachopo features a deep-fried cutlet of veal, beef, or chicken filled with Serrano ham and cheese. In regions with Muslim populations, halal versions use beef or mutton instead of pork.

There are numerous ways to prepare cordon bleu, such as baking instead of frying, using different types of cheese or meat, or skipping the bread crumbs altogether. The dish remains popular across various cultures, each adding its own unique twist to the classic recipe.