Cordon Bleu – the name conjures all kinds of amazing meals and recipes! Yet even a dish named after the famous cooking school can be updated!
The Herbfarm restaurant is one of the finest eating establishments in the Americas, yet it remains sadly under-recognized due to the shy and retiring nature of its former head chef, Jerry Traunfeld. As a young man, Chef Trauenfeld won the National Chicken Council’s cooking challenge to update the classic Cordon Bleu recipe. His use of fresh herbs as the breading won him a free trip to Paris and a nice check – and you can make this award-winning recipe in all of 15 minutes. 🙂
Proof that even authenticity can stand for a little additional shine when the change is done without altering the fundamentals of the recipe itself. Also worth noting that this recipe and others that will be posted in the future like it prove the point that authentic cooking that is also easy is not an oxymoron! 🙂 Do try this fantastic Cordon Bleu recipe at your earliest convenience, Citizens!
A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. Veal or pork cordon bleu is made of veal or pork pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan fried or baked. For chicken cordon bleu chicken breast is used instead of veal.
The French term cordon bleu is translated as “blue ribbon”. According to Larousse Gastronomique 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. By extension, the term has since been applied to food prepared to a very high standard and by outstanding cooks. The analogy no doubt arose from the similarity between the sash worn by the knights and the ribbons (generally blue) of a cook’s apron.”
The origins of cordon bleu as a schnitzel filled with cheese are in Brig, Switzerland, probably about the 1940s, first mentioned in a cookbook from 1949. The earliest reference to “chicken cordon bleu” in The New York Times is dated to 1967, while similar veal recipes are found from at least 1955.
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