"It's true origins have never been confirmed, maybe it was first eaten in Switzerland, maybe it was a Lyonnaise chef who created this dish, we may never know. But the term Cordon Bleu. meaning 'blue ribbon' in French is a symbol of excellence in cooking, an idea that originated in the 19th century and saw elite chefs attach blue ribbons to their uniforms. No one know why this dish was assigned the name for culinary excellence - other than it's super delicious!"
"Preparing the mesclun greens Cut the chicory into 1 ½-in. (4-cm) pieces and remove the stems from the baby greens. Wash and drain the greens and sorrel leaves and set them aside. Preparing the vinaigrette Dissolve the salt in the vinegar in a bowl, then add the white pepper. Gradually whisk in the olive oil until emulsified. Preparing the cordon bleu Preheat the oven to 350°F (180°C/Gas Mark 4)."
Origins of chicken cordon bleu are uncertain; the name Cordon Bleu means 'blue ribbon' and denotes culinary excellence dating to the 19th century. The recipe yields ten servings with 30 minutes active time and 11 minutes cooking time. Equipment includes a mallet-style meat pounder. Mesclun salad uses chicory, baby orache or spinach, mizuna, and red-veined sorrel with a vinaigrette of red wine vinegar, sea salt, white pepper, and extra-virgin olive oil. Cordon bleu requires ham, Cantal cheese, boneless chicken breasts, flour, salt, eggs, dried white breadcrumbs, olive oil, and butter. Preparation involves trimming, butterflying, pounding, assembling with ham and cheese, breading, pan-frying, and finishing in a 350°F oven.
Read at The Good Life France
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