🐔 Chicken Cordon Bleu 🥓🧀

Place of origin: Switzerland
Main ingredients: Chicken breast, cheese, ham, breadcrumbs

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.

The origins of cordon bleu as a #schnitzel filled with cheese are in #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.

There are many variations of the recipe, all of which involve a cutlet, cheese, and meat. A popular way to prepare chicken cordon bleu is to butterfly cut a #chicken breast, place a thin slice of #ham inside, along with a thin slice of a soft, easily melted #cheese such as #Swiss. The chicken breast is then rolled into a #roulade, coated in #breadcrumbs and then deep fried. (This is exactly the variant that I made). Other variations exist with the chicken baked rather than fried.

Description is taken from Wikipedia.