Cordon bleu (dish)

Schnitzel Cordon bleu [ kɔʁdɔblø ] (" blue ribbon " ) or short cordon bleu is a filled with cheese and ham, breaded escalope of veal.

To prepare between two small, thin slivers or cut into the pocket of a thicker cutlet piece a slice of Emmental, Gruyère, Appenzeller or raclette cheese and lean cooked ham are placed first. The edges are sealed by compression. Subsequently, the slices are breaded with flour, egg and breadcrumbs and fried in fat (eg, butter). The cheese melts through the roast and gives the cordon bleu the typical taste. In the same way, even pork cutlet or chicken breast can prepare.

On the origin of the recipe, there are several theories, but no certainty. How did the name Cordon Bleu, is also not released. It is clear that the term cordon bleu in French is a metaphor for haute cuisine and back to the wide sky-blue band on which the golden cross of the elite Order was worn by the Holy Spirit from the 16th century (→ cooking school Cordon Bleu ).

The addition of "à la cordon bleu" is found in older French cookbooks and means " the type of high culinary art ". The oldest known mention of schnitzel cordon bleu can be found in Harry Schraemlis Book Of Lucullus to Escoffier from the year 1949. From Banzer / Friebel it was in 1956 added to the fourth edition of the hotel and restaurant kitchen with the message " This disk is in the recent years become popular. " In the German Duden stands since 1967.

Regionally there are different names for a " Schnitzel Cordon Bleu ". So this kind of preparation, for example in Croatia is well known and there is generally considered to Zagreb schnitzel ( Croatian: Zagrebački odrezak ) refers.

On February 9, 2012, the Stuttgart Administrative Court ruled that in a cordon bleu only pork ham and real cheese may be processed. The use of turkey ham and cheese must be declared (VG Stuttgart, judgment of 9 February 2012 AZ 4 K 2394/11 ).