Crispy Chicken Cordon Bleu (2024)

FAQs

What does the blue stand for in chicken cordon bleu? ›

Literally translated, “cordon bleu” means blue ribbon—meaning an award for excellence! The term also refers to thin, boneless pieces of chicken; topped with a slice of each of a variety of ham and cheese types. Traditionally, the stacks are rolled up and sauteed in a skillet.

A classic chicken cordon bleu sauce is made with a roux of butter and flour that is cooked until it begins to brown a bit. Then you add some whole milk, dijon mustard, Parmesan cheese, kosher salt, and black pepper. There are other variations of the sauce but this is the most traditional version.

The term “Cordon Bleu” translated from French to English as “blue ribbon”, yes, like Pabst Blue Ribbon.

Classic chicken cordon bleu is made with the following ingredients: chicken cutlets, cooked ham, Swiss cheese, bread crumbs, and simple spices. It's usually topped with a rich cream sauce spiked with a hint of Dijon mustard.

The result is neat little parcels of golden-brown crunchy breadcrumbs encasing chicken and melted cheese and ham. Panéeing, or breadcrumbing, whereby you coat meat first in flour, then egg and finally breadcrumbs, is a non-negotiable part of chicken cordon bleu; it is what gives it its beautiful appearance and texture.

For years I believed that chicken cordon bleu was a French invention, but it actually originated in Switzerland as a schnitzel filled with cheese around the 1940s, with the first reference to it in a cookbook in 1949.

Ossau Iraty makes for a perfect cordon bleu, in place of the classic Swiss cheese. This allows a fondant texture that creates luscious strings of cheese when pried apart.

Symbolising this order was the cross of the Holy Spirit which hung on a blue ribbon or un cordon bleu. Due to the prestigious nature of this Order and the decadent feasts accompanying their ceremonies, the name Le Cordon Bleu became well recognised and celebrated.

In Italian this dish is called “involtini di pollo,” but the dish is apparently not native to Italy. According to Wikipedia, the recipe originated in Austria, and considering the fried breadcrumb coating of the chicken, Austria seems most probable as it birthplace.

Please note: Cordon Bleus may appear pink when cooked, this is due to the thigh meat and ham.

When was chicken cordon bleu popular? ›

During the 1960s and 1970s, Chicken Cordon Bleu also became a popular banquet and frozen dinner item, which further increased its reach in American households.

It is fun to note, though, that the term “cordon bleu” translates to “blue ribbon” in French and has its roots in the special order of French knights. In 1578, Henry III of France established that the highest order of knighthood be acknowledged by a blue ribbon.

While both are similar, chicken Kiev is stuffed with herb butter, while chicken cordon bleu is stuffed with ham and cheese. Both are breaded and fried.

This delicate mixture of crushed garlic, coriander, nutmeg, white pepper and parsley, created by Le Cordon Bleu Chefs is perfect with seafood.

Name. The French term cordon bleu is translated as "blue ribbon". According to Larousse Gastronomique, the cordon bleu "was originally a wide blue ribbon worn by members of the highest order of knighthood, L'Ordre des chevaliers du Saint-Esprit, instituted by Henri III of France in 1578.

Blue Genotype

The blue coloring is made from two different genes, black (BB) and splash (bb). By “mixing” these two colors, we are able to achieve blue chicks. If we breed a black (BB) parent to a splash (bb) parent, 100% of the chicks should come out blue (Bb).

Le Cordon Bleu ([lə kɔʁdɔ̃ blø]; French for "The Blue Ribbon"; abbreviated LCB) is an international network of hospitality and culinary schools teaching French haute cuisine. Its educational focuses are hospitality management, culinary arts, and gastronomy.

Cordon Bleu is a soft, muted, sunny citrus yellow with a mustard-yellow undertone. It is a perfect paint color for a Tuscan-styled kitchen. Pair it with white or deep toned trim.