The French say Sacre Bleu!
If you have ever seen a stereotype of a Canadian or Parisian in distress, you would think The French say “Sacre Bleu!” all the time. It’s actually an Americanized saying based on “sacre dieu”, which means sacred God. Well, today we celebrate National Chicken Cordon Bleu day. This is another dish that has a very French sounding name, but, a mixed pedigree (since it is more reminiscent of a German or Swiss Schnitzel). And, it is beloved by many Americans who just like saying things that sound French. If you aren’t familiar, a Cordon bleu dish is meat (in this case chicken; although, pork, veal or other meats may be used)wrapped around a slice of ham and cheese, breaded, and Pan fried or baked.
So, it’s kind of like a ham and cheese sandwich inside Fried Chicken. What’s not to like? And, the name itself is something people from county fairs seek. Cordon Bleu, literally translates to “Blue Ribbon”. In French Cuisine, the term originally signified cooking at the highest degree. Yet, the dish we know as Cordon bleu (according to sources) has only been in cookbooks since the 1940’s. In Switzerland, someone created a schnitzel (a breaded chicken cutlet) stuffed with cheese and meat. For more on schnitzel, see our post here. Think of it like stuffed burgers or stuffed crust pizza, something so obvious, it’s surprising it wasn’t always with us.
Table of Contents
What could make The French say Sacre Bleu?
Despite having a Swiss origin, the name Cordon Bleu is still decidedly French. Heck, they got to name it. Just like the saying, “sacre Bleu”, it most likely came from someone trying to sell something for more money. French Cuisine demands a higher price tag. And, the French Culinary School, Le Cordon Bleu, had Franchised beyond French borders to places including New York. While people would pay more for Swiss Chocolates and watches, Swiss food wouldn’t fetch as much attention as French Food. To most of us, it feels more like comfort food than haute cuisine. But, when done right, it is a wonderful dish.
And, remember, it doesn’t have to just be chicken. You can use a variety of meats. Although, chicken does give a lighter feel, and creates a good balance, since it has a heavy breading and, basically, a sandwich inside. Heck, you could even do a vegan version by substituting Eggplant for chicken, a soy based sandwich meat, and fake cheese. Of course, that would have a decidedly different feel and flavor. But, whatever gets you through.
So, let’s get to it
For those of you seeking a simple recipe, here it is: Chicken, ham, cheese, dip in flour, egg, and breadcrumb, and then fry. We recommend serving with a chicken sauce or gravy lightly thickened with a roux. The important thing is to make your chicken thin enough and to make sure the breading evenly coats the food to prevent leaking.
Chicken Cordon Bleu
Ingredients
- 4 Each 4 to 6 oz Boneless, skinless chicken breasts Or you can cut down larger breasts into portions
- 4 Thin Slices Ham
- 4 to 8 Thin Slices Swiss, Gruyere, or Jarlsberg Cheese
- Flour, egg, and Breadcrumbs for Breading
- Oil For Frying
- Veloute sauce (Chicken broth with a little wine and seasoning, lightly thickened with roux
Instructions
- Pound out your chicken cutlets with a meat hammer until very thing, about 1/4 inch.
- Place a slice of ham and a slice of cheese in the middle of the meat. Be sure that it doesn't stick out the edges. Roll up to encase.
- Set up a breading station: Have a bowl of flour, a bowl of whisked eggs, and a bowl of bread crumbs. Dip the chicken in the flour. Shake off the excess. Transfer to the egg and coat evenly. Then dip in the breadcrumbs. be sure that no meat is exposed.
- Preheat oven to 400. And heat frying oil in a pan or fryer to 350 degrees.
- carefully, fry the chicken in the oil until golden brown. Transfer to a sprayed sheet pan. Then, transfer to a hot oven. Cook an additional 10 minutes +/-/. Check the internal temperature with a meat thermometer. It should be 165 degrees.
- Serve hot with a nice veloute or other sauce.