Cordon bleu: the ingredients of the original

Cordon bleu is not an easy dish. The right ingredients are important for the implementation of the popular schnitzel variant. This is the only way to enable the familiar taste that is typical of the specialty.

Cordon bleu: an overview of the original ingredients

Today there are numerous variations of the popular dish. This is understood to mean a form of the schnitzel that stands out from it due to additional ingredients. The term "Cordon bleu" describes the high art of cooking in French and was used in French cookbooks from the 16th century. So it is an upscale variant of the classic schnitzel. The original ingredients are important for the taste.

• Meat : either veal or pork cutlets are used for the meat. Either two thin slices or a thick, cut piece are used.
• Ham : The main focus here is on lean cooked ham. This does not cover up the taste of the meat.
• Cheese : There are different types of cheese available that can be used for Cordon bleu. Emmental, Appenzeller and Gruyère are typical of the schnitzel. Alternatively, raclette cheese can also be used.
• Breadcrumbs : The classic breading consists of flour, eggs and breadcrumbs.
• The cordon bleu is fried in fat . Typical for this are either butter or clarified butter.

If you want to enjoy Cordon bleu as a vegetarian, you can use a certain tuber. In another article, we will show you how to prepare a kohlrabi cordon bleu.