Cordon Blue - a delicious gourmet dish

All those who are at least a little interested in haute cuisine, for sure, have heard of cordon blu - her justified classic. This dish cannot be called ordinary or everyday, it is often served in gourmet restaurants, and in home conditions it is always a festive and delicious food, which, by the way, not every hostess can cook.

Externally, the Blue Cordon may resemble a regular patty, but the whole secret lies precisely in what's inside! Under the delicious golden crust hides a juicy filling of the best grades of hard cheese and ham, which appears quite suddenly - from light pressing with a fork and a sharp knife.

Around this unusual dish, disputes over the fact that the traditional cuisine of a country can be attributed to its recipe still remain. For example, the doormen stubbornly assert that there are many facts in their history confirming the Swiss roots cordon bleu, but the French also do not give up so easily and constantly find similar evidence in response.

But, in fact, it is not so important, the main thing is that many cooks of the world have already mastered the secret of cooking such a successful dish, so it is not difficult to find it in the menu of restaurants in many countries. But, by and large, if you do not even breathe to the culinary art and are always ready to try something new, then prepare a cordon bleu quite real in your own kitchen. How? Now we all tell.

What is cooked from?

In the classic version, fresh veal tenderloin is used as the main ingredient. If you have two thin pieces, then they are beaten off, and then fastened, if in the presence of one, but a thick piece, then a pocket is cut inside it, into which the stuffing will later be put.

In modern recipes, chefs often recommend the use of chicken fillet or tender pork chops, here as you like. The main thing is that the meat was very fresh and tender - without lived and cartilage.

Hard cheese is usually used as a filling - in the original Swiss varieties Raclette or Gruyere - and smoked ham. In principle, cheese can be replaced with any available solid variety, but, of course, only using the original ingredients, you can achieve "the very" unique taste of the dish.

At the final stage, the myasco with the filling should be sprinkled with triple breading made from flour, beaten eggs and crackers. That's basically it! As you can see, nothing complicated, and the products are quite ordinary, the main thing is to comply with all the cooking technology.

What do we need for a dish?

  • chicken fillet - 6 pieces;
  • breadcrumbs - 1.5 cups;
  • eggs - 3 pcs .;
  • hard cheese - 350 g;
  • ham - 6 pieces;
  • mustard - 1.5 tbsp. spoons;
  • flour, salt, pepper.

First, you must grate the cheese on a coarse grater, and then evenly distribute it on each piece of ham. Ham stuffed with rolled in a thin roll. We continue to do chicken: the breasts need to be prepared, and then with a sharp knife from one side cut through the pocket.

Add spices to taste in the finished hole and then put in a roll with ham cheese. To prevent the pocket from opening, you can pierce it with a skewer, or send it to the freezer for 15 minutes. Next - breading.

Prepare two convenient containers - one with flour, and the other with breadcrumbs. In the third bowl, beat the eggs together with the mustard, then roll each breast in the mixture.The order is this - first roll the meat in flour, then dunk in the egg, and finally - in breadcrumbs.

Lay out the breasts on the prepared baking sheet, previously covered with parchment. We send our dish to the preheated oven: bake on the bottom shelf for about 15 minutes at a temperature of 220 ° C, then rearrange it approximately in the middle of the oven and reduce the temperature to 200 °, after which we bake about 20 more minutes. Cordon blue ready!

Some interesting facts

  • The name of the dish from French is translated as "blue ribbon". Why such a strange name? Some sources claim that it was with the help of a blue ribbon that the French king Louis awarded his best cook. There is another - the name of the dish was due to the chef, who inspired blue ribbons in the hair of blond girls who played nearby in the garden.
  • In 1895, Le Cordon Bleu High School of Culinary Art and Skill was opened, which today has more than 30 branches throughout the world, and obtaining its diploma for a cook means the highest degree of recognition of its skill.
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