Cordon bleu

Cordon Bleu is a dish of Swiss-French origin consisting of a breaded slice of meat, traditionally veal or chicken, stuffed with ham and cheese. However, as a true expert in international cuisine with an Italian heart, I propose a small variation using Italian cooked ham and Swiss cheese, such as Emmental to stay close to the original.

Here are the ingredients and preparation:

Ingredients

• 4 slices of chicken breast or veal
• 4 slices of cooked ham
• 4 slices of Swiss cheese (Emmental or Gruyère)
• Flour as needed for breading
• 2 eggs
• Breadcrumbs as needed for breading
• Oil for frying
• Salt and pepper as needed

Preparation

1. If you are using chicken breast, flatten it slightly with a meat mallet to obtain an even thickness. For the veal variant, it is preferable for the slices to be thinly cut by the butcher.
2. Season the meat slices on both sides with salt and pepper.
3. Place a slice of cooked ham and a slice of cheese on each meat slice, leaving a margin around the edges to seal the Cordon Bleu well.
4. Roll the meat around the filling (or fold it like a book if you prefer) and press the edges slightly to close them well.
5. Coat the rolls first in flour, then in beaten egg, and finally in breadcrumbs, making sure they are well covered.
6. In a pan, heat plenty of oil and once it has reached the ideal temperature, fry the Cordon Bleu until they are golden on both sides.
7. Drain them on paper towels to remove excess oil.
8. Serve them hot, so that the cheese inside is stringy and appetizing.

Cordon Bleu can be accompanied by a light side dish, such as a fresh green salad or steamed vegetables.

Curiosity

Despite what the name may suggest, Cordon Bleu does not have French origins, but Swiss. The term “Cordon Bleu” is associated with a high level of culinary excellence. Over time, this dish has become popular in many countries around the world, taking on local variants.

And now, enjoy your meal!