Cordon Bleu
A classic Swiss dish. Schnitzel stuffed with cheese and ham.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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While the exact origins are debated, the term 'Cordon Bleu' (French for 'blue ribbon') has historically been associated with exceptional culinary standards, particularly in France. The specific dish of meat stuffed with ham and cheese seems to have evolved independently, with Swiss versions gaining prominence. The name likely alludes to the high quality and skill involved in its preparation, drawing inspiration from the French culinary tradition.
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Cordon Bleu is often seen as a classic comfort food dish, enjoyed in both home kitchens and restaurants. It represents a hearty and satisfying meal, suitable for special occasions or everyday enjoyment.
Restaurant Staple
Cordon Bleu is a common menu item in many restaurants across Europe and North America, often adapted with different cheeses and meats.
Home Cooking Favorite
The dish is relatively easy to prepare at home, making it a popular choice for home cooks looking for a comforting and impressive meal.
Variations
Regional variations exist, with different cheeses, hams, and sauces used to customize the dish to local tastes.
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Cordon Bleu offers a savory and comforting flavor profile, balancing the richness of meat and cheese with the salty ham.
The flavor profile is defined by the umami-rich ham, the creamy and slightly nutty cheese (often Gruyère or Emmental), and the savory meat, usually chicken, pork or veal. The breading provides a crispy texture that contrasts with the tender filling, adding a subtle toasted flavor. The dish is often served with a cream sauce or Dijon mustard to enhance the flavors.
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Pounding the Meat
Pounding the meat to an even thickness ensures that it cooks evenly and prevents overcooking.
Cheese Selection
Choosing a cheese that melts well and has a good flavor is crucial. Gruyère, Emmental, and Swiss cheese are popular choices.
Sealing the Edges
Properly sealing the edges of the meat prevents the cheese from leaking out during cooking. Using toothpicks or egg wash can help with this.
Breading Technique
A good breading technique involves dredging the meat in flour, egg wash, and breadcrumbs, ensuring that the breading adheres evenly.
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