"Cordon Blue". "Cordon Blue" from the chicken: recipe. "Cordon Blue": photo

Probably many heard the mysterious and interesting name of the dish "Cordon Blue", but few decided to cook it, but in vain.

Recipe history

It may seem that it is quite difficult to prepare a dish, but, having studied the recipe, you understand that it is very easy to create a dish "Cordon Blue". It strikes not only with a simple recipe, but first of all with its excellent taste. In addition, the result looks very impressive on a plate with vegetable salad and greens.
Translated from French, the name of the dish means "blue ribbon". It is for sure not known who and when appropriated the schnitzel with cheese and ham stuffing such a name. At the moment there are several official versions of the origin of the surprisingly beautiful and attractive name of this spicy dish.

According to one of them, the head of France - Louis XV - awarded his cook a distinctive sign - a blue ribbon. Such an honorable award she was honored for being surprised by the delicate taste of the head of state. She cooked a meat delicacy, stuffing it with cheese and ham.

According to another version, the schnitzel with cheese and ham won the contest of culinary art and was awarded the "Blue Ribbon" for its excellent taste.
Historians who for a long time are studying the origin and establishment of world culinary art, argue that the chef, who prepared this dish for the first time, decorated it with a blue ribbon at the table.

Of the many versions so far, there has not been one single historically confirmed. Therefore, today every representative of culinary art has the right to choose the one that he likes best. One thing can be stated with certainty: the dish has French roots. Well, now we'll find out what kind of food it is.
"Cordon Blue" - a meat schnitzel in breadcrumbs of breadcrumbs, stuffed with ham and cheese, fried until golden brown in oil. Meat for it can be used in different varieties: pork, beef, veal, chicken. But only from the chicken fillet can be cooked very juicy, fragrant schnitzels, because only this meat has a tender and mild taste and does not require a long heat treatment. Consider how to prepare "Cordon Blue" at home.

Ingredients for cooking

Schnitzel with an aristocratic name has a very simple recipe, where all the main ingredients are quite often seen in almost every home. So, let's give an example of a staged cooking "Cordon Blue" from a chicken. The recipe includes the following basic ingredients:

• Fillet chicken breast broiler;
• Ham smoked;
• Cheese of hard varieties;
• breadcrumbs;
• Flour (for breading);
• Egg (for breading);
• salt and pepper;
• Butter (cream or vegetable) for roasting.

Stages of cooking

First, we prepare the filling. Hard cheese and ham are cut into thin slices of this size so that you can place them in a pocket of chicken fillet. Egg for breading, whisk in a deep plate with a whisk or a mixer, pour the flour into a bowl, breadcrumbs can be used from the store, or you can make it yourself (dried bread wrapped in a towel and a pinch we make a crumb).

Preparation of schnitzel

The fillet of chicken breast (without bone) needs to be washed and dried. Then cut the breast along, but not to the very end, thus forming a pocket that we will fill. Before the formation of the schnitzel, it will be necessary to beat off the chicken fillet well with a kitchen hammer, and it should be done with great care, because very gentle chicken fillet is used for "Cordon Blue". The photos presented in the article show what you will get as an end result.

When the meat is ready, pepper and salt to taste from two sides. In the resulting pocket of fillet lay out the filling of cheese and ham, we form a schnitzel and fix the edges with toothpicks, so that during the roasting process the cheese does not flow out. If the edges are uneven, you can carefully trim the excess. Then schnitzel bread in three products in the following sequence: flour - egg - bread crumbs.

Cooking Mode

Fry the fillet to a golden crust in a deep well-heated frying pan with butter or vegetable oil.

Professional culinary experts recommend that after this "Cordon Blue" from the chicken put in the oven, preheated to 200 degrees. There, the dish can still be poured for about 7 minutes. Thus, "Cordon Blue" in the oven comes to the preparedness and will get even more intense taste.

The finishing touches before serving

Serve the French schnitzels better hot, because only in this case you can really appreciate the flavor of this delicious dish. Before this, take out toothpicks and decorate the treat with greens. The fillet is so nutritious that it can not be served with garnish, but with vegetable salad and greens.

Mistresses for a note

Every housewife has her own culinary secrets in preparing a particular dish, and in this case Cordon Blue is no exception.

Let's start with the filling. During the preparation, to achieve the greatest flavor of the dish, it is necessary to use hard cheese, ideally Raclette, Emmental, Grüger. It is known that the chicken breast itself does not have a pronounced taste, and the cheese can give a piquant taste to the dish. Grüger - light cheese with a distinct nutty taste. Emmental - spicy, slightly sweet. Raklet has a specific taste (it is washed off with white wine). Ham, as well as cheese, is designed to enhance the taste and aroma of chicken meat, so the smoked and flavorier it will be, the more saturated will be the taste of ready-made schnitzels.

Often during a procedure such as beating a meat fillet, a lot of splashing is formed. In order not to get dirty yourself and not splash everything around when you beat a chicken breast, use a plastic bag or food film. Just cover the meat from above, and everything around will be clean.

If it is not possible to put the schnitzels in a preheated oven, then you can reduce the heat and frying pan with a lid when roasting from the second side. In this case, the meat will be fried, and the cheese will become viscous.

To ensure that the biscuits do not fall off during roasting, and the crust turns uniform, you need to put the schnitzels in the freezer for about 20 minutes before you put them in a pan.

The right size is a piquant taste

If you form a schnitzel from one fillet of chicken breast, the portion will be very large. You can do so, but for a banquet it will be more expedient to prepare products of a much smaller size. In this case, the fillet will need to be divided into 2 parts. That is, from 1 whole chicken breast you get 4 very delicious tender schnitzel.

We apply culinary magic

"Cordon Blue" - this is in itself already finished dish. But you can experiment and surprise your household with original fillings of French schnitzels.

For example, very well blend basil leaves, dried tomatoes and Parmesan cheese. A little piquancy schnitzel with ham and cheese will add apples, sliced thin slices, or pre-soaked prunes.

"Cordon Blue" is well combined with various sauces. For example, one of them can be cooked quickly - in just a few minutes. In boiling cream, you need to add diced tomatoes and grated Parmesan cheese. Prepare this sauce on low heat for a couple of minutes and serve in the sauce bowl. "Cordon Blue" - it's simple and very tasty!