Today it is the industry that has largely taken hold of this dish which can nevertheless be delicious.

The first mentions of this dish consisting of an escalope (veal, pork or poultry) surrounded by a slice of ham, stuffed with cheese and breaded appear in the United States at the end of the 1950s. But the origin of the recipe is Italian, because it is an "improved" Milanese cutlet.

But why the name "cordon bleu"?

Perhaps because of the blue cords that surrounded the cutlet to allow it to hold on well.

It could also come from the order of the Knights of the Holy Spirit (created by Henry III and who wore a cross held by a blue ribbon).

They used to meet in gourmet clubs.

The Recipe for 4 blue cords

Ingredients


- 4 well-opened cutlets


- 4 slices of ham


- 4 slices of Comté


- Flour


- 2 eggs


- Breadcrumbs

The steps of the recipe for making a cordon bleu:


1.

In the cutlet, place a slice of ham then a slice of cheese

2.

Fold the cutlet and tighten it well 

3

.

Dip it in the flour, egg and breadcrumbs 

4

.

Cook cordon bleu in a pan in butter.