How to Make: Chicken Cordon Bleu

Cordon Bleu is a dish of meat wrapped around cheese, then breaded and deep fried. Traditional cordon bleu used veal for the meat, but modern day you can try other meat such as chicken, or pork. Cordon bleu is translation for "Blue Ribbon". You may be asking "Wait I don't see any blue color in the dish so why it named after that color?". According to Larousse Gastronomique, cordon blue is originally wide blue ribbon worn by member of highest order of knighthood, L'Ordre des chevaliers du Saint-Esprit, instituted by Henri III of France in 1578. Because of that cordon bleu become symbol of high standard, thus Chicken Cordon Bleu is a dish from chicken made from very high standard and outstanding skills.

The first use of cheese in Cordon Bleu is first documented in Swiss, probably about the 1940's. The earliest references of Chicken Cordon Bleu is from New York Time in 1967. So how do you make it? Check below.

Ingredients

1. Vegetable oil or Olive oil for frying
2. A cup of Flour
3. 6 Boneless Chicken Breast
4. 3 Eggs, lightly beaten
5. 6 Very Thin sliced Smoked Ham
6. Bread Crumbs
7. Lorraine Swiss Cheese or Cheddar Cheese, Cut  into chunks

Directions

• Preheat pan and add Vegetable oil or Olive oil
• Flatten chicken breast with mallet, add a slices of ham and one chunk of cheese. Wrap it around and seal it with toothpick.
• Batter it to flour, then to egg, then to breadcrumb
• Fry it in medium heat until golden colored
• Serve it.

That's how you make it, if you find difficulties about how to make it feel free to contact me. Good luck making Chicken Cordon Bleu.