Today is National Cordon Bleu Day. The actual original name was schnitzel cordon bleu. I always thought it was French but apparently, its Swiss. (Hence why we spell it Bleu instead of Blue.) The original version was made with veal but it has gone on to include ham and chicken. By definition it means a meat wrapped around cheese, breaded and then pan-fried or deep-fried. (For those health conscious, you can also bake it)
Here’s a recipe for Cordon Bleu for those of you that are do not have one of your own. I suppose you could use anything you want in place of the meat, as long as you put cheese in the center. There was even a recipe for fish Cordon Bleu but I passed on that one. The first time it appeared in a cook book was in the 1940’s, a veal recipe. Ham followed next in 1955 and finally chicken in 1967. (I could have sworn I had cordon bleu before 1967 but that was so long ago)
Cordon Bleu actually means “Blue Ribbon”, which is French. It came from Henry III court in France and was given to the “Highest Order of Knighthood”. Known as L’Ordres des Chevaliers du Saint-Esprit, 1578.
Some inventing chef even mixed ham and chicken together to make their Cordon Bleu, what most of us commonly know today. So I guess Chicken, Veal or Ham served up with cheese, breaded and fried is Blue Ribbon material.