French Veal Cordon Bleu Recipe [Authentic] - Masala Herb (2024)

FAQs

What does cordon bleu mean in French? ›

Etymology. after earlier cordon bleu "exceptional cook," borrowed from French, literally, "blue ribbon," referring to the blue ribbon or sash worn by the Chevaliers du Saint-Esprit, the highest order of knighthood under the Bourbon kings.

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.

Meaning of cordon bleu in English

Chicken, veal, or pork cordon bleu is a fillet (= a piece of meat without bones) wrapped around ham and cheese, covered with breadcrumbs, and fried: I love chicken cordon bleu but I like to make it lower in fat by baking instead of frying it. I recommend their pork cordon bleu.

Classic chicken cordon bleu is made with the following ingredients: chicken cutlets, cooked ham, Swiss cheese, bread crumbs, and simple spices. It's usually topped with a rich cream sauce spiked with a hint of Dijon mustard.

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Cordon bleu is a delicious food, to be enjoyed alone or in company. His recipe, originally consisting of a breaded meat cutlet stuffed with melted cheese and cooked ham, has transformed over the years to include more conscious versions.

cordon bleu in American English

(kɔʀdɔ̃̃ˈblø) French. 1. the blue ribbon formerly worn as an emblem by Knights of the Order of the Holy Ghost, the highest order of knighthood in France under the Bourbon monarchy. 2.

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Veal in Italy. “If you are in Milan and you're talking about veal, then you are only ever talking about vitello da late, la carne bianca, bianca alla Milanese!”

Why is veal called veal? ›

What is it? Veal is meat from young calves, which are usually slaughtered at about six months old. The word 'veal' comes from the French, 'veau'. It was only the Norman-French aristocracy of medieval England who were privileged enough to eat the meat, and hence it was them who named it.

A similar dish to cordon bleu is schnitzel, which is also made with pounded thin meat that is breaded and fried until crispy. However, schnitzel is not typically filled with ham and cheese like cordon bleu is.

The dish, which is Swiss in origin—a derivative of schnitzel—takes its name from the French term “cordon bleu” in reference to the 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.

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1578 •Le Cordon Bleu was named after the blue ribbon worn by “L'Ordre des Chevaliers du Saint Esprit”, a special order of knights formed by King Henry III.

Literally translated, “cordon bleu” means blue ribbon—meaning an award for excellence! The term also refers to thin, boneless pieces of chicken; topped with a slice of each of a variety of ham and cheese types. Traditionally, the stacks are rolled up and sauteed in a skillet.

English (Staffordshire and Derbyshire): metonymic occupational name from Middle English corduan cordewan 'leather from Cordova' a type of leather made from goatskin typically used in making shoes.