Cordon bleu is a classic stuffed and breaded cutlet dish that originated in France. The term “cordon bleu” translates to “blue ribbon” and originally referred to an award for culinary excellence. The dish itself is made from thin slices of meat wrapped around cheese, breaded, and pan-fried or baked. There are a few key ingredients that go into making authentic cordon bleu.
Meat
The most common meat used for cordon bleu is chicken, but veal or pork can also be used. Thin slices or cutlets of the meat are pounded thin and used to wrap around the cheese filling. Chicken is a popular choice because it is lean and inexpensive while still providing juicy flavor. Veal is more tender and delicate but costs more. Pork provides a good middle ground of flavor and affordability.
Cheese
The classic cheese for filling cordon bleu is Swiss, especially Swiss gruyere or emmental. This is because these cheeses melt well and have a distinctive nutty, sweet flavor. The smooth melting texture of Swiss cheese complements the chicken or veal cutlet. Other melty cheeses like mozzarella, provolone, or cheddar could potentially be used as well.
Breadcrumbs
To give cordon bleu its crispy breaded exterior, the stuffed cutlets are dredged in flour, dipped into beaten eggs, and coated with breadcrumbs before frying. The breadcrumbs are usually made from white bread or crackers crushed into coarse crumbs. Homemade fresh breadcrumbs are ideal but panko or dried breadcrumbs can also be used. Using a combination of fine and coarse crumbs provides texture.
Butter
Butter helps give cordon bleu its rich flavor and golden browned crust. The cutlets can be brushed with melted butter before breading to help the crumbs adhere. Clarified butter or oil is then used for pan-frying the breaded cutlets until crispy and browned. Butter can also be incorporated into the sauce served with the cordon bleu.
Herbs and Spices
Cordon bleu is usually seasoned simply with salt, pepper, and maybe a little nutmeg or parsley. The flavor of the crispy breadcrumbs, cheese, and meat should take center stage. However, some variations incorporate chopped herbs like thyme, rosemary, chives or tarragon into the cheese filling for additional flavor. Cajun seasoning or lemon pepper can also add more spice to the breadcrumb coating.
Stock or Wine
Pan juices, chicken or veal stock, and white wine are often used to make a simple pan sauce for serving with cordon bleu. The flavored liquid deglazes the pan, picking up all the crispy browned bits after cooking the cutlets. Butter is whisked in to finish the sauce. The sauce enhances the flavor of the dish.
How is Traditional Cordon Bleu Assembled?
To assemble cordon bleu, first pound the meat cutlets thin without breaking them apart. Place a slice of cheese on each cutlet. Fold the sides of the cutlet over the cheese, then continue rolling to form a cigar-shaped bundle. The cheese should be fully encased in the meat.
Next, pour flour, beaten eggs, and breadcrumbs into three separate shallow dishes. Dredge each stuffed cutlet first in flour, shaking off any excess. Then dip in egg, allowing any excess to drip off before finally coating completely in breadcrumbs. Refrigerate for at least 15 minutes before cooking to help set the breading.
Cooking Methods
There are two main methods for cooking cordon bleu – pan-frying or baking.
Pan-Frying
To pan-fry, heat 1/4 inch of clarified butter or oil in a skillet over medium-high heat. Add the breaded cutlets without overcrowding the pan. Fry for about 2-3 minutes per side until golden brown and the cheese is melted inside. Drain on a paper towel-lined plate. Repeat with remaining cutlets. Keep in a warm oven while making an optional pan sauce.
Baking
For baking, place breaded cutlets on a greased baking sheet. Bake at 400°F for about 15-20 minutes until cooked through and crispy, flipping halfway. The cheese should be fully melted. Baking uses less fat than frying but can dry out the meat if overcooked.
Common Variations
There are many tasty variations of classic cordon bleu made with different meats, cheeses, and flavors:
| Variation | Key Differences |
|---|---|
| Turkey Cordon Bleu | Uses sliced turkey cutlets instead of chicken or veal |
| Ham Cordon Bleu | Replaces cheese filling with sliced ham |
| Southwest Cordon Bleu | Uses pepper jack cheese and spicy breading |
| Italian Cordon Bleu | Stuffs with salami and provolone or mozzarella |
| Seafood Cordon Bleu | Uses crabmeat, shrimp, or lobster for filling |
These creative takes on cordon bleu allow you to use your favorite flavors and ingredients while still replicating the classic rolled and breaded technique.
What to Serve with Cordon Bleu
Cordon bleu goes well with a variety of sides that complement its rich flavors and crispy exterior. Here are some tasty options:
- Rice pilaf or buttered noodles – ABSORB SAUCE
- Roasted potatoes or potato gratin – STARCHY COMPLEMENT
- Sauteed vegetables like green beans or asparagus – COLORFUL SIDE
- Dinner salad or Caesar salad – LIGHT CONTRAST
- Garlic bread or biscuits – MOPPING UP SAUCE
A crisp white wine like a Sauvignon Blanc is an excellent pairing for the buttery, cheesy flavors. Cordon bleu also pairs well with sparkling wines. Finish the meal with a light dessert like fresh fruit, sorbet, or vanilla ice cream.
Tips for Making Perfect Cordon Bleu at Home
Follow these tips for restaurant-quality cordon bleu from your own kitchen:
- Pound the meat evenly and thin without tearing – about 1/4 inch thick
- Chill stuffed cutlets before breading to help set the shape
- Use high-quality Swiss cheese for the best flavor
- Bread evenly and completely to seal the cheese inside
- Pan-fry in butter and oil over medium-high heat for crispy cutlets
- Let rest for 5 minutes after cooking before cutting to allow juices to redistribute
- Serve with pan juices drizzled over the top for added moisture and flavor
Freezing and Reheating Instructions
Cordon bleu can be easily frozen either cooked or uncooked:
To Freeze Uncooked Cordon Bleu:
- Prepare the stuffed and breaded cutlets as directed without cooking
- Place in a single layer on a parchment paper-lined baking sheet and freeze until solid, about 2 hours
- Transfer to freezer bags or an airtight container
- Freeze for up to 2 months
To Freeze Cooked Cordon Bleu:
- Fully cook cordon bleu cutlets using preferred method
- Let cool completely, then place in freezer bags or airtight container
- Freeze for up to 3 months
To Reheat Frozen Cordon Bleu:
- Bake frozen uncooked cutlets at 400°F for 15-20 minutes from frozen
- Microwave frozen cooked cutlets for 2-3 minutes until heated through
- Or pan-fry frozen cooked cutlets for about 5 minutes per side
The freezer allows you to enjoy crunchy, flavorful cordon bleu without all the prep work. Just be sure to thaw in the refrigerator before reheating.
Conclusion
With its origins as a French culinary prize, cordon bleu represents the height of cooking excellence. Though it requires some time and skill to prepare, the ingredients are fairly simple – just high-quality meat, Swiss cheese, breadcrumbs, and butter. Savor the combination of crunchy fried exterior and oozing, melted cheese interior. Cordon bleu makes an elegant entree for special occasions and impresses at any dinner party. Just be prepared for requests for the recipe after friends and family get a taste!