What is cordon bleu?
Cordon bleu refers to food prepared to an exceptionally high standard and originally to the blue ribbon worn by members of the highest order of knighthood. The term cordon bleu was first used in the 16th century to distinguish the most skilled cooks in the royal kitchens who prepared meals worthy of a blue ribbon. Over time, cordon bleu became associated with any chef or cook who met exacting culinary standards.
The origins of cordon bleu as an elite culinary institution trace back to the 1895 establishment of L’Ecole du Cordon Bleu cooking school in Paris. Founder Marthe Distel taught classical French cuisine to women from high society who did not work outside the home. The teaching methods focused on mastering techniques, a revolutionary approach at the time. Distinguished chefs gave demonstrations and students learned by following detailed recipes. This intensive approach produced graduates highly trained in the fundamentals of haute cuisine and capable of reproducing dishes to perfection.
Le Cordon Bleu today
Le Cordon Bleu continues to have an international reputation for excellence in culinary education. There are now over 35 Le Cordon Bleu schools around the world. While still emphasizing French techniques, the curriculum has expanded to cover many global cuisines. Graduates earn certificates, diplomas and degrees in culinary arts, cookery, pâtisserie, bread making, gastronomy, hotel management and other subjects. The intensive professional programs equip students with theoretical knowledge and practical skills to meet the demands of the culinary field. Le Cordon Bleu also offers many recreational cooking courses for enthusiasts. Its reputation for producing top quality chefs and setting culinary education standards remains unmatched. This global network of schools upholds Marthe Distel’s original vision of mastering the fundamentals.
What is chicken cordon bleu?
Chicken cordon bleu is a classic dish of chicken breast stuffed with ham and cheese, then breaded and pan-fried or baked. Though it seems like a dish with traditional French origins, chicken cordon bleu was invented much more recently. The breaded chicken stuffed with ham and cheese resembles veal cordon bleu, which created the association with the French culinary term. While not an authentic French recipe, chicken cordon bleu exhibits the high cooking standards associated with cordon bleu style cuisine.
History of chicken cordon bleu
The origins of chicken cordon bleu can be traced back to Switzerland in the 1940s. The earliest known reference appears in a 1944 issue of Gourmet magazine describing chicken breasts stuffed with cheese and ham. However, the dish was likely created a bit earlier by Swiss chefs experimenting with new ways to prepare chicken breasts. The Swiss have claimed chicken cordon bleu was invented at either the Dolder Grand Hotel or the Restaurant Du Pont in Zurich during World War II. By wrapping the chicken around imported French cheeses like gruyère and ham, Swiss chefs came up with an elegant entrée from everyday ingredients available during wartime shortages.
The chicken stuffed with ham and cheese was originally poached. The now familiar breadcrumb coating did not appear until much later. The dish gained popularity across Europe and the United States during the 1950s and 60s after cooking techniques evolved to include breading or battering the chicken before frying or baking. The development of chicken cordon bleu as we know it today with the distinctive crispy, golden breadcrumb crust sealed its status as a 20th century culinary classic.
How to make traditional chicken cordon bleu
Making proper chicken cordon bleu requires some skill in preparing chicken breasts, stuffing them neatly and breading them without drying out the meat. Here are step-by-step instructions for making tender, juicy chicken cordon bleu with a crispy coating at home:
Ingredients
- 4 skinless, boneless chicken breasts (flatten to 1⁄4 inch thickness)
- 4 slices deli ham
- 4 slices Swiss cheese
- 2 large eggs
- 1 cup seasoned bread crumbs
- 2 Tbsp butter
- 1⁄2 cup flour
- Oil for frying
Directions
- Butterfly the chicken breasts by slicing them horizontally to open up flat.
- Place a slice of ham and cheese on each chicken breast. Tightly roll up and secure with toothpicks.
- Beat the eggs in a shallow bowl. Mix the flour and breadcrumbs in separate shallow bowls.
- Dip each chicken roll in flour, then egg, then breadcrumbs to coat evenly.
- Heat 1⁄4 inch of oil in a large pan over medium-high heat. Fry chicken rolls for 2-3 minutes per side until golden brown.
- Transfer to a baking sheet and bake at 400°F for 15 minutes until chicken is completely cooked through.
- Let chicken rests for 5 minutes before removing toothpicks and serving.
The egg and breadcrumb coating should be thick enough to get very crispy and seal the moisture inside the chicken breast. Be careful not to overcook the chicken or it will become dry. The meat should be just opaque when done and still juicy inside. With the classic flavors of ham, melted Swiss cheese and fried breading, this recipe produces the definitive chicken cordon bleu experience.
Common variations
While the standard combination of ham and Swiss cheese is always delicious, chicken cordon bleu lends itself well to creative variations:
Cheese options
Popular cheese choices include Gruyère, Emmental, Gouda, Havarti, Asiago, Fontina, Monterey Jack or cheddar. Bleu cheese also provides a nice play on the “blue” name. Using a melty cheese ensures it oozes out for plenty of cheesy flavor.
Meat or veggie fillings
In place of ham, you can stuff chicken with cooked bacon, prosciutto, turkey, roasted red peppers, cooked spinach or just about anything that pairs well with cheese. Get creative with fillings you enjoy.
Breading
Substitute plain breadcrumbs with flavored varieties like Italian, Parmesan or panko. Or skip breading altogether and simply pan fry until the outside gets crispy.
Cooking methods
Baking, frying and air frying are all great options for cooking chicken cordon bleu. Go with your preferred method.
What is veal cordon bleu?
Veal cordon bleu is considered the original and most authentic version of this stuffed meat dish. The French veal specialty inspired the development of chicken cordon bleu.
History
Veal cordon bleu originated as a gourmet dish in fine French restaurants, likely sometime in the mid-20th century. Its creation is attributed to French chefs who elegantly combined high end ingredients like tender veal, smooth ham, and rich Swiss cheese. The phrase “cordon bleu” was applied to this masterfully prepared stuffed veal dish because of its distinguished flavors worthy of the prestigious culinary title. As restaurant cooking advanced in the 1950s and 60s, veal cordon bleu became a signature French haute cuisine entrée. Its popularity spread as more chefs mastered the technique and customers developed a taste for the luxurious dish. As French cuisine grew in global influence so did appreciation for veal cordon bleu as the original namesake recipe.
Ingredients
- Veal cutlets pounded thin
- High-quality smoked or prosciutto ham
- Swiss or Gruyère cheese
- Flour, eggs, breadcrumbs
- White wine, lemon juice, butter
Preparation
Authentic veal cordon bleu requires high skill in French cooking techniques. The veal cutlets must be very thin and evenly pounded. Only a thin slice of premium ham and small cube of cheese are used as stuffing to avoid overpowering the delicate veal. The veal is carefully wrapped around the fillings and seamlessly breaded for even frying or baking. Correct preparation resulted in the fine distinction of “cordon bleu.”
How chicken cordon bleu became so popular
After its Swiss origins in the 1940s, chicken cordon bleu steadily gained global popularity over the second half of the 20th century. Some key factors contributed to it becoming such a well-known and beloved dish:
Appealing ingredients
The classic combination of chicken, ham and cheese forms a trifecta of broadly appealing flavors. Chicken is a universally adaptable meat. Ham’s savory, salty quality boosts flavor. Melted cheese improves the taste and texture of just about anything. Stacked together inside a crispy coating, these favorites became a surefire hit.
Ease of preparation
Unlike delicate veal cordon bleu, chicken lends itself to easy preparation at home or in restaurants. Stuffing and breading chicken cutlets is approachable for any cook. The dish can be made quickly for family meals or plated elegantly for fine dining. This flexibility helped drive its popularity.
French cachet
The association with elite French cuisine gave chicken cordon bleu an air of prestige. Using the distinguished cordon bleu name, evoking haute cuisine refinement, enhanced its reputation worldwide. Even though not really French, the borrowed terminology provided a certain cachet.
Cooking trends
Postwar cooking trends favored dishes like chicken cordon bleu. Consumer appetites gravitated toward meat and cheese combinations in easy, quick meals. Cooking technology innovations like commercial breading, flash freezing and fried “TV dinners” made breaded stuffed chicken accessible. These shifts in food culture propelled chicken cordon bleu in homes and restaurants.
Globalization
As French cuisine spread its influence globally after WWII, dishes like chicken cordon bleu came to represent a universal symbol of culinary sophistication. The world became more connected through international travel and media. Diverse cultures embraced chicken cordon bleu as an elegant, worldly meal, helping cement its timeless appeal.
Nutrition facts
Chicken cordon bleu offers a high-protein main course, but is also high in calories from the breading, ham and cheese. Here are the nutrition facts for a typical serving:
Chicken cordon bleu nutrition per serving (4 oz chicken with stuffing)
| Calories | 385 |
|---|---|
| Fat | 19g |
| Saturated fat | 7g |
| Trans fat | 1g |
| Cholesterol | 125mg |
| Sodium | 830mg |
| Carbohydrates | 12g |
| Fiber | 0g |
| Sugar | 1g |
| Protein | 41g |
While high in protein from the chicken and ham, chicken cordon bleu is also high in saturated fat and sodium, mostly coming from the ham and cheese filling. The crisp fried breading adds carbohydrates and fat as well. Despite its indulgent flavors, chicken cordon bleu should be enjoyed in moderation as part of a balanced diet. Trimming the fat before cooking or using lower sodium ham can help improve the nutrition profile. Serving smaller portions and pairing with healthy sides like vegetables or salad can make this treat meal more nutritious.
Quick recipe tips
- Pound chicken breasts thin for quick, even cooking.
- Chill stuffed chicken 20 min before breading so filling stays in.
- Dip in flour, egg, then breadcrumbs for a crispy coating.
- Use gluten-free breadcrumbs and serve over rice for gluten-free.
- Bake in the oven instead of frying to reduce fat and calories.
- Mix up the filling combination with veggies, bacon, different cheeses.
- Serve with classic sides like buttered noodles, creamy spinach, fries.
- Leftovers can be refrigerated for 2-3 days or frozen for 2-3 months.
With just a few easy tricks, you can produce restaurant-quality chicken cordon bleu at home any night of the week. Impress your family with this gourmet classic using common ingredients.
Conclusion
Chicken cordon bleu brings together universally loved flavors – crispy chicken, savory ham, melted cheese – in an iconic dish with a fancy French pedigree. Born in postwar Switzerland as an elegant chicken preparation, it became a 20th century global sensation. The name cordon bleu comes from the highest honor bestowed on culinary excellence. While chicken cordon bleu can’t claim authentic French origins, its culinary refinement in the classic French style earned it the prestigious title. This breaded stuffed chicken remains a favorite fine dining and comfort food dish today, more than 75 years after its creation. Its timeless appeal confirms chicken cordon bleu has rightfully earned its place among the ranks of elite cordon bleu cooking worldwide.