Cordon bleu (dish) facts for kids
A schnitzel cordon bleu, as served in Switzerland
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| Place of origin | Switzerland |
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| Main ingredients | Veal or chicken breast, cheese, ham, bread crumbs |
A cordon bleu is a yummy dish made with meat, cheese, and sometimes ham. Imagine a thin piece of meat, like chicken or veal, wrapped around a slice of cheese. Often, a slice of ham is added too! Then, this tasty package is covered in breadcrumbs and cooked until it's golden and crispy. You can fry it in a pan, deep-fry it, or even bake it in the oven.
If it's made with thin slices of veal or pork, it's called veal or pork cordon bleu. When chicken breast is used, it's known as chicken cordon bleu. There's even a ham cordon bleu where ham is stuffed with mushrooms and cheese.
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What Does "Cordon Bleu" Mean?
The name "cordon bleu" comes from the French words for "blue ribbon." This term has a cool history!
Long ago, in 1578, a French king named Henri III created a special group of knights. They were called the "Order of the Holy Spirit." These knights wore a wide blue ribbon as a symbol of their high honor.
Over time, the phrase "cordon bleu" started to mean something of very high quality. It was used for food that was cooked extremely well by amazing chefs. People thought the blue ribbon worn by the knights was like the ribbons (often blue) on a chef's apron. So, a "cordon bleu" meal means it's top-notch!
Where Did Cordon Bleu Come From?
The idea of a schnitzel (a thin, breaded meat cutlet) filled with cheese likely started in Brig, Switzerland. This was probably around the 1940s.
One of the first times this dish was mentioned was in a cookbook from 1949. Later, "chicken cordon bleu" appeared in The New York Times newspaper in 1967. Recipes for similar veal dishes were found even earlier, around 1955.
Different Ways to Make Cordon Bleu
There are many ways to make cordon bleu, but they all include a piece of meat, cheese, and often another type of meat like ham.
A popular way to make chicken cordon bleu is to cut a chicken breast so it opens up like a book. This is called a butterfly cut. Then, a thin slice of ham and a slice of cheese that melts easily are placed inside. The chicken is then rolled up, covered in bread crumbs, and often deep-fried. Some people prefer to bake the chicken instead of frying it.
Other versions might not use bread crumbs. Sometimes, the ham is wrapped around the chicken instead of being inside. You can also use bacon instead of ham for a different flavor.
In Spain, especially in a region called Asturias, there's a similar dish called cachopo. It's a deep-fried cutlet of veal, beef, or chicken. It's wrapped around a filling of Serrano ham and cheese. The chicken version in Spain is often called san jacobo.
In countries where many people are Muslim, they make special versions of chicken cordon bleu. These are called halal versions. Instead of pork products like ham, they use beef or mutton inside the chicken. This follows their dietary rules.
See also
In Spanish: San jacobo (gastronomía) para niños
