🍗 Cordon bleu
Cordon bleu is a thin escalope of chicken or veal folded around a slice of ham and Gruyère cheese, then breaded and fried until golden. Cutting into it reveals melted cheese and warm ham inside a crisp crust. It is a hearty main course, usually served with fries or potatoes, a lemon wedge and a green salad.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 thin chicken or veal escalopes (about 150 g each)
- 4 slices ham
- 4 slices Gruyère cheese
- 50 g flour
- 2 eggs, beaten
- 100 g breadcrumbs
- Oil for frying
- Salt, black pepper, lemon wedges
Method
- Pound the escalopes thin and season. Lay a slice of ham and Gruyère on one half of each and fold over, pressing the edges.
- Coat each one in flour, then beaten egg, then breadcrumbs.
- Fry in hot oil for 4–5 minutes on each side until golden and cooked through.
- Drain on paper and serve with lemon wedges.
How to make it lighter
- Bake on a lined tray at 200 °C for about 25 minutes, lightly sprayed with oil, instead of deep-frying.
- Use chicken breast and a thinner slice of cheese.
- Serve with a large salad rather than fries.
History
The dish is generally linked to Switzerland, where veal cordon bleu became a restaurant classic in the 20th century; its exact origin is unclear. The name, French for "blue ribbon", has long been used to mean excellent cooking. Today it is popular across Switzerland, Austria, Germany and France.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →