"Cordon Bleu". "Cordon Bleu" from chicken: recipe. "Cordon Bleu": photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Probably many have heard the mysterious and interesting name of the dish "Cordon Bleu", but few dared to cook it, but in vain.

Recipe history

It may seem that this is a rather complicated dish to prepare, but after studying the recipe, you understand that creating the Cordon Bleu dish is very simple. It impresses not only with a simple recipe, but first of all with its excellent taste. In addition, the result looks very impressive on a plate with vegetable salad and herbs.

Translated from French, the name of the dish means "blue ribbon". It is not known for certain who and when assigned such a name to the schnitzel stuffed with cheese and ham. At the moment, there are several official versions of the origin of the surprisingly beautiful and attractive name of this spicy dish.

According to one of them, the head of France - Louis XV - awarded his cook with a distinctive sign - a blue ribbon. She was awarded such an honorary award for surprising the taste of the head of state, tempted by delights. She made a meat delicacy stuffed with cheese and ham.

According to another version, schnitzel with cheese and ham won the competitionculinary arts and was awarded the "Blue Ribbon" for its excellent taste. Historians, who have been studying the origin and development of world culinary arts for a long time, claim that the chef who first prepared this dish decorated his blue ribbon.

Out of many versions, one historically confirmed one has not yet been singled out. Therefore, today every representative of the culinary arts has the right to choose the one that he likes best. One thing is certain: the dish has French roots. Well, now let's find out what kind of food it is.

"Cordon Bleu" is a breaded meat schnitzel stuffed with ham and cheese, fried until golden brown in oil. Meat for it can be used in different varieties: pork, beef, veal, chicken. But only chicken fillet can be used to cook very juicy, fragrant schnitzels, because only this meat has a delicate and mild taste and does not require long heat treatment. Consider how to cook Cordon Bleu at home.

Ingredients for cooking

Schnitzel with an aristocratic name has a very simple recipe, where all the main ingredients can often be seen in almost every home. So, let's give an example of the phased preparation of "Cordon Bleu" from chicken. The recipe includes the following main ingredients:

• broiler chicken breast fillet;
• smoked ham;
• hard cheesevarieties;
• breadcrumbs;
• flour (for breading);
• egg (for breading);
• s alt and pepper;
• oil (butter or vegetable) for frying.

Cooking steps

First, let's prepare the stuffing. Cut hard cheese and ham into thin slices of such a size that you can put them in a pocket of chicken fillet. Beat the egg for breading in a deep bowl with a whisk or a mixer, pour the flour into a bowl, breadcrumbs can be used from the store, or you can cook it yourself (wrap the dried bread in a towel and make a crumb with a rolling pin).

Preparing the schnitzel

Chicken breast fillet (boneless) should be washed and dried. Then we cut the breast lengthwise, but not to the very end, thus forming a pocket that we will fill. Before the formation of the schnitzel, it will be necessary to beat the chicken fillet well with a kitchen hammer, and this should be done with great care, because very tender chicken fillet for "Cordon Blue" is used. The photos provided in the article show what you will get as a final result.

When the meat is ready, pepper and s alt to taste on both sides. Put the filling of cheese and ham into the resulting fillet pocket, form a schnitzel and fix the edges with toothpicks so that the cheese does not leak out during the frying process. If the edges are uneven, you can carefully trim the excess. Then we bread the schnitzel in three products in the following sequence: flour - egg - breadcrumbscrackers.

Cooking mode

Fry the fillets until golden brown in a deep, well-heated pan with butter or vegetable oil.

Professional culinary specialists recommend that after that "Cordon Bleu" of chicken put in the oven, preheated to 200 degrees. There the dish can still sweat for about 7 minutes. Thus, "Cordon Bleu" in the oven will reach readiness and acquire an even richer taste.

Finishing touches before serving

French schnitzels are best served hot, because only in this case you can truly appreciate the aroma of this gourmet dish. Before that, we take out the toothpicks and decorate the treat with herbs. The fillet is so satisfying that you can not serve it with a side dish, but limit yourself to a vegetable salad and herbs.

Note to housewives

Any hostess has her own culinary secrets in cooking this or that dish, and in this case "Cordon Bleu" is no exception.

Let's start with the filling. During cooking, to achieve the greatest flavor of the dish, it is necessary to use hard cheeses, ideally Raclette, Emmental, Gruger. It is known that the chicken breast itself does not have a pronounced taste, and the cheese can give a piquant taste to the dish. Gruger is a light cheese with a pronounced nutty flavor. Emmental - spicy, slightly sweet. Raclette has a rather specific taste (it is washed off with white wine). Ham just like cheeseis designed to enhance the taste and aroma of chicken meat, so the more smoked and aromatic it is, the richer the taste of ready-made schnitzels will be.

Often during a procedure such as beating a meat fillet, a lot of splashes are formed. In order not to get dirty yourself and not to splatter everything around, when you beat the chicken breast, use a plastic bag or cling film. Just cover the top of the meat and everything will be clean.

If it is not possible to put the schnitzels in a preheated oven, then when frying on the second side, reduce the heat and cover the pan with a lid. In this case, the meat will be fried, and the cheese will become viscous.

In order for the crackers not to fall off during frying, and the crust turned out to be uniform, you need to place the schnitzels in the freezer for about 20 minutes before putting them in the pan.

Right size - spicy taste

If you form a schnitzel from one chicken breast fillet, the portion will be very large. You can do it this way, but for a banquet it would be more appropriate to prepare products of a much smaller size. In this case, the fillet will need to be divided into 2 parts. That is, 1 whole chicken breast makes 4 very tasty tender schnitzels.

Apply culinary magic

"Cordon Bleu" is a finished dish in itself. But you can experiment and surprise your household with original French schnitzel fillings.

For example, basil leaves, sun-dried tomatoes and Parmesan cheese go very well together. A little spiceSchnitzel with ham and cheese will be topped with thinly sliced apples or pre-soaked prunes.

"Cordon Bleu" goes well with various sauces. For example, one of them can be prepared quickly - in just a few minutes. In boiling cream, add diced tomatoes and grated Parmesan cheese. This sauce should be cooked on low heat for only a couple of minutes and served in a gravy boat. "Cordon Bleu" is simple and very tasty!