I had Chicken Cordon Bleu in a restaurant recently and was very impressed with it. The chicken was a free range bird and the ham and cheese were very high quality.
I asked the chef how would I cook this dish and here are the results of my first try. Youtube video at the end.
The history of Chicken Cordon Bleu is a fascinating blend of culinary evolution and cultural exchange, reflecting the ingenuity of chefs across Europe. Here’s a look into how this beloved dish came to be.
Origins in Switzerland
The term “cordon bleu” translates from French to “blue ribbon,” which historically was a symbol of excellence. The concept of cooking meat stuffed with cheese and ham is believed to have originated in Switzerland. The Swiss version involved veal, known as “Veal Cordon Bleu.” Veal cutlets were pounded thin, filled with cheese and ham, then breaded and fried.
French Influence
The technique and name were influenced by the culinary traditions of French chefs. “Cordon Bleu” was an expression used for the highest knighthood order, the Order of the Holy Spirit, whose knights wore a blue ribbon. Over time, the term became associated with culinary excellence, particularly following the establishment of Le Cordon Bleu cooking school in Paris in 1895. This institution is known for its rigorous standards and exceptional cuisine, helping to popularize the term globally.
Adaptation to Chicken
While the original versions used veal, chicken emerged as a popular alternative, especially in North America. The adaptation most likely occurred in the mid-20th century, as chicken was more readily available and affordable. By using chicken breasts instead of veal, chefs created a dish that was easier to prepare, cheaper and so more accessible to a wider audience.
Spread to the United States
Chicken Cordon Bleu gained popularity in the United States during the 1960s and 1970s. It became a staple in American households and restaurants, known for its sophisticated appearance and delicious taste. The dish often featured in cookbooks and culinary magazines, further cementing its status in American cuisine.
Modern Variations
Today, Chicken Cordon Bleu has numerous variations. Some recipes call for different types of cheese, such as Gruyère or mozzarella, while others experiment with different types of ham or even prosciutto. The method of cooking also varies, with some recipes opting for baking instead of frying to make the dish healthier. Use the ingredients you like. Cookery is meant to be enjoyable, not some sort of contest.
Because I’m a butcher, and my wife is a very good cook, invitations to dinner usually come from us rather than the other way round, I think because people we know are intimidated. Sounds big-headed but it’s true.
Cultural Significance
Chicken Cordon Bleu represents a fusion of culinary traditions from Switzerland and France, adapted and popularized in the United States. It showcases the versatility of classic cooking techniques and the ability of recipes to evolve and adapt over time, creating new traditions and beloved dishes in the process.
Chicken Cordon Bleu’s history is a testament to culinary innovation, international influence, and the enduring appeal of combining simple ingredients in creative ways. Whether served in a fine dining restaurant or made at home, this dish continues to be a favorite for its rich flavors and elegant presentation.
Chicken Cordon Bleu is a timeless dish that combines the savory flavors of ham and Swiss cheese wrapped inside a tender chicken breast, all coated in a crispy breadcrumb crust. Whether you’re a novice cook or a seasoned chef, this guide will take you through each step to create a perfect Chicken Cordon Bleu at home. Let’s get started!
Chicken Cordon Bleu
Ingredients
- Ingredients
- To prepare Chicken Cordon Bleu you will need:
- Chicken and Filling oil
- 1 boneless skinless chicken breasts
- 1 slices of Swiss cheese
- 2 slices of ham preferably thinly sliced
- Salt and pepper to taste
Instructions
- Instructions
- Prepare the Chicken
- Butterfly the Chicken Breasts: Place each chicken breast between two pieces of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/4 inch. Be careful not to tear the meat.
- Season the Chicken: Remove the plastic wrap and season both sides of the chicken breasts with salt and pepper.
- Add the Filling
- Layer the Filling: Lay a slice of ham and a slice of Swiss cheese on each chicken breast. You can also add a second layer of ham and cheese for extra flavor if desired.
- Roll the Chicken: Starting from the narrow end, tightly roll up each chicken breast, tucking in the sides as you go to create a neat package. Secure with toothpicks if necessary.
- Bread the Chicken
- Set Up the Breading Station: Place the flour in a shallow dish. Beat the eggs in another shallow dish. In a third dish, combine the breadcrumbs with garlic powder, onion powder, and paprika.
- Coat the Chicken: Dredge each rolled chicken breast in the flour, shaking off any excess. Dip it in the beaten eggs, and then roll it in the breadcrumb mixture, pressing gently to ensure an even coating.
- Cook the Chicken
- Heat the Pan: In a large skillet, heat the olive oil and butter over medium-high heat until hot.
- Brown the Chicken: Place the breaded chicken breasts in the skillet, seam side down. Cook until golden brown on all sides, about 4-5 minutes per side.
- Bake the Chicken: Preheat your oven to 350°F (175°C). Transfer the browned chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Serve
- Tips for Success
- Even Thickness: Ensuring the chicken is an even thickness is crucial for even cooking.
- Rest Before Slicing: Let the chicken rest for a few minutes before slicing to keep the juices inside.
Chicken Cordon Bleu is a delightful dish that’s sure to impress at any dinner table. With these detailed steps and tips, you can master this classic recipe and enjoy a restaurant-quality meal right at home. Bon appétit!
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