A cordon bleu is a thin cutlet of meat, typically veal, chicken, or pork, pounded thin, stuffed with ham and cheese, rolled, then breaded and pan-fried or deep-fried. Veal cordon bleu is the traditional version, while chicken cordon bleu is the most popular modern variant. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
Facts
Classification
Dietary SuitabilityContains Meat or Poultry 1 Origin Region Connections
Uses Ingredient
Source Cordon bleu (Wikipedia)
Source Cordon bleu (Wikipedia)
Source Cordon bleu (Wikipedia)
Source Cordon bleu (Wikipedia)
Source Cordon bleu (Wikipedia)
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Sources
1. Cordon bleu (Wikipedia)
Introduction
A cordon bleu consists of a thin cutlet of meat (typically veal, chicken, or pork) that is pounded thin, stuffed with ham and cheese, rolled, then breaded and pan-fried or deep-fried.
Uses Ingredient: Veal, Lead section
a thin cutlet of meat (typically veal, chicken, or pork) that is pounded thin, stuffed with ham and cheese
Uses Ingredient: Chicken, Lead section
a thin cutlet of meat (typically veal, chicken, or pork) that is pounded thin, stuffed with ham and cheese
Uses Ingredient: Pork, Lead section
a thin cutlet of meat (typically veal, chicken, or pork) that is pounded thin, stuffed with ham and cheese
Uses Ingredient: Ham, Lead section
a thin cutlet of meat (typically veal, chicken, or pork) that is pounded thin, stuffed with ham and cheese
Uses Ingredient: Cheese, Lead section
a thin cutlet of meat (typically veal, chicken, or pork) that is pounded thin, stuffed with ham and cheese
View the Source2. Cordon bleu (Wikidata)
P495 (country of origin): SwitzerlandQuote, P495 (country of origin): Switzerland
Switzerland
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