The history of this recipe remains mysterious. Some say it was invented by Duke Gonzaga of Nevers, warden of the kitchens of the King Louis XIV of France, who was nicknamed “Monsieur Cordon Bleu” because he affixed a blue cord to the most valuable foods on the market.
According to others, however, it is a dish invented by the Swiss chef on board the Bremen liner in the 1930s.
I have eaten this dish in various countries. I liked them all, even if my favorite is with chicken meat, like my mom used to make when I was a child.
Cordon bleu
- Preparation time: 90 minutes
- Ingredients for 4 servings
- Difficulty: Average difficult recipe
- Ingredients
- 1 chicken breast cut into 4 slices
- 7 oz (200 grams) of ham
- 7 oz (200 grams) of gruyere cheese
- 2 eggs
- Breadcrumbs to taste
- Flour to taste
- Peanut oil for frying to taste
- Instructions
- Place the chicken slices on two sheets of parchment paper and use a meat tenderizer to make them very thin, a maximum of three millimeters.
- Place the slice of ham inside and, inside this, the cheese slice on top of another slice of ham. Close the slice of meat and tighten it well in the plastic wrap and put it in the fridge for at least 1 hour to compact well.
- Beat the eggs in a small bowl. Put the flour in a saucer and the breadcrumbs in another.
- Drench the cordon bleu first in flour, then in the beaten eggs, and finally in the breadcrumbs.
- Put plenty of oil in a pan and bring it to around 325°F. Fry each for three to four minutes on each side until the outside is an even golden brown.
- Drain on absorbent paper and salt.
Tips to ensure the success of the dish:
- The thickness of the slice of ham and that of gruyere must be similar to the meat. So, about 3mm for cheese and 1.5mm for ham.
- Check the temperature of the oil carefully because it must not be too hot – otherwise, the meat inside will not cook and the cheese will not melt.
Mum and her love for museums
