There are several opinions about the originsuch an exquisite and festive dish as cordon bleu. And the debate about which country's cuisine this recipe belongs to still continues. The Swiss, like the French, find facts from their history that cordon bleu has roots in their national cuisine. Although it is known for sure that the cutlet in an appetizing crust of breadcrumbs hides delicious secrets that chefs from many countries have successfully mastered today, and the recipe has won the hearts of numerous gourmets. In fact, cordon bleu looks like an ordinary breaded cutlet, its surprise is hidden inside. Under the sharp blade of a knife and the pressure of a fork, a juicy filling of hard cheeses and dry-cured ham suddenly appears on the cut of the cutlet and causes an insatiable appetite. From French, this name is translated as "blue ribbon", which Louis XV awarded to his cook and favorite - Madame Dubarry. There is also a version that such culinary masterpieces were tied with a blue ribbon as a sign that the recipe was highly appreciated. The Swiss have their own simpler and less romantic version of the appearance of this dish. One Basel chef, inspired by the blue ribbons woven into the hair of a blonde girl, came up with a recipe for such an unusual dish.

The classic recipe for a dish

According to the classic recipe for cooking cordonneed a fresh veal tenderloin. It should be cut into two thin pieces, which are then preferably well repulsed. Or you can take one thick piece of veal, in which you need to make a cut-pocket.

Then each piece should be generously sprinkled with lemon juice, salt and pepper. All pieces of meat put on a plate and leave so marinated for 15-20 minutes.

During the marinating of pieces of meat, you canPrepare the following workpiece: cut into rectangular pieces Swiss cheese Gruyer, Raklet or Emmental. Swiss cheese can be replaced with any other cheese of hard varieties.

Exactly the same size as cheese, it is necessary to cut slices of smoked ham.

If you use two thin andbeaten off a piece of meat, then one piece of cheese and ham lie down, and the second piece is covered. The edges of the two chops should be fixed with wooden toothpicks.

When fixing slices of chops or laying stuffing in a pocket-cut cutlets, you should make sure that the filling does not protrude outward. Otherwise, the cheese can melt and flow out.

Next, for the finished semi-finished product, preparetriple breading. To do this, you will need to prepare three plates: pour flour into the first, beat an egg into the second, and put breadcrumbs into the third plate. It is advisable to prepare the breadcrumbs in advance from white bread.

Now it will be necessary to roll off the ready cutlets in flour, then in the egg and, lastly, in breadcrumbs.

Cutlets fry the best in vegetable oil, which must be heated before the beginning of frying. In this case, you must fry the cordon blue on both sides under the lid on medium heat.

It is advisable to cook the cutlets immediately after frying.Place on paper towels, thereby removing the remains of vegetable oil from the dish. In the end, the cutlet should be well fried, and the cheese melted. This can be easily checked by carefully "looking" into the cut pocket or slightly moving the pieces of chops apart.

Modern recipe for dish

• Modern cooks did not retreat much andchange the classic recipe. The only thing that veal has often been successfully replaced with chicken or pork. But this absolutely does not spoil the dish. On the contrary, such a recipe gives the right to choose its admirers to try a meatball with different types of meat. And the chicken cordon blue, cooked from chicken fillet, has become more popular among gourmets than veal.
• Ready cutlets preferably served on the table, untilthey are hot, but before that you should remove the toothpicks with which the edges of the cutlet have been fixed. For a side dish with success, fried potatoes, mashed potatoes or simply vegetable salad are used.

These cutlets can be prepared in advancethe upcoming celebration, cut the meat into pieces, beat if necessary and marinate. It is also advisable to prepare the filling: cut the cheese and ham into rectangular pieces. And just before the feast, when all the guests have already taken their seats, you can quickly fry the cutlets. Any housewife using this recipe will always be highly appreciated by the guests.

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