There are several opinions about originsuch exquisite and festive dishes as the cordon blue. And so far there has been no argument about the cuisine of which country this recipe belongs to. The Swiss, like the French, find facts from their history that the cordon blues have the roots of their national cuisine. Although it is known for sure that the cutlet in the appetizing crust of breadcrumbs conceals in itself the delicious secrets that chefs of many countries have successfully mastered today, and the recipe has been conquered by the hearts of numerous gourmets. In fact, the cordon of blue looks like an ordinary breaded cutlet, its surprise is hidden inside. Under the sharp blade of the knife and the fork of the fork, a juicy filling of hard sorts of cheese and smoked ham suddenly appears on the cutlet cutlet and causes an irrepressible appetite. From the French language, this title translates as "blue ribbon", to which Louis XV awarded his cook and a favorite - Madame Du Barry. There is also a version that similar masterpieces of cooking 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 cook, inspired by blue ribbons, woven into the hair of one blond 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 is preparedtriple breading. To do this, you will need to prepare three plates: the first - pour flour, the second - to fry an egg, put a third cracker in breadcrumbs for breading. It is desirable to cook it 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.

Ready cutlets preferably immediately after fryingstack on paper towels, thereby removing the remnants of vegetable oil from the dish. In the end, the cutlet should be well fried, and the cheese is melted. This can easily be checked by gently "looking" into the pocket-cut or slightly pushing aside the pieces of chops.

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.

Such cutlets can be prepared in advance forupcoming celebration, cut the meat into pieces, fight off as necessary and marinate. It is also desirable to prepare and stuffing: cut into rectangular pieces of cheese and ham. And immediately before the feast, when all the guests have already settled in their places, you can quickly fry the cutlets. Any hostess, using this recipe, will always be highly appreciated by the guests.

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