Schnitzel of veal in a delicious crust of fried crackers shares his secrets slowly. Juicy stuffed with cheese and ham appears almost suddenly, under the blade of a sharp knife and fork pressure. Name schnitzel was unusual - a blue ribbon. Versions of the origin quite negastronomicheskogo name a few. However, as is often the case, the dish has long been associated not with the unappetizing color and with gentility and refinement, it is not served during the week, this food-holiday.

What's in a name my?

Translated from the French «cordon bleu» means "blue ribbon". Such an unusual name veal schnitzel was as the nominee of a culinary competition in France, where the first-place blue ribbon was given. According to another version once these masterpieces of culinary skill bandages blue ribbon. A third legend of the origin of the name associated with the name of King Louis XV, who was awarded the Order of the Blue Ribbon cook and his part-time favorite of Madame du Barry. Since then, the name of the French jokingly give all the cooks and royal delicacies.

Another French King Henry III in 1578, he founded the Order of noble men with pompous name of "Holy Spirit". Decals participants served the Order in the form of a cross on a blue ribbon. All Knights of the Order were people of high society who loved fun and plentiful feast, for which the people have received the name «cordon bleu». Over time, this name was transformed, they began to call all those who have brought the community any good, and by the end of the XIX century it has become a household name professional chefs and delicious dishes.

However, cordon bleu considered Swiss cuisine and another version of a flight of fancy Basel cook who invented a new recipe was inspired by blue ribbons in her hair Hair: structure, characteristics of growth and development   girls frolicking in a meadow near the house. Which version of the presented has the right to life, right now it does not matter: the main advantage of food that is being prepared from high-calorie healthy foods. With a minimum amount of time to prepare it turns chic result.

Recipe for cordon bleu

To prepare the Cordon Bleu on the classic recipe need fresh veal tenderloin. To prepare one schnitzel needed a thick piece of veal, or two thin chops. The thick pieces makes the cut-pocket, which lay a solid rectangle of Swiss cheese Emmental, Gruyère and Raclette, a top slice of smoked ham.

If Cordon Bleu made from two thin chops, one stacked cheese and ham and served other. The edges of the meat shell fasten with wooden toothpicks. Semi-finished paneer in flour, beaten eggs with salt and breadcrumbs, fried in butter or ghee. Lay out on a napkin, to stack the excess fat and serve.

On a note

Cordon Bleu in different restaurants in the world are preparing not only from veal, as provided for classic recipe. Very tasty tender steak with ham and cheese inside is obtained from chicken and pork chop.

If before you fill with meat cheese and ham, it marinate for a few hours in soy sauce, milk and your favorite spices, will significantly improve the quality of schnitzel, appears soft and fresh scent.

Serve cordon bleu hot as a separate dish, garnishing green salad, organic vegetables or mashed potatoes. With this festive delicacy combined dry red wine.

It is interesting

In 1895 in Paris it was opened School of Culinary Art «Le Cordon Bleu», the founder of which was the popular journalist, restaurant critic and exquisite gourmet March Distel. Today the school has more than thirty branches throughout the world, at a time where more than twenty thousand trained professionals and novice cooks. Getting a diploma school «Le Cordon Bleu» is a high degree of skill, in the framework of preparing training chefs for top restaurants in the world. Education in the famous school is considered to be a big success in the culinary business, although the initial course worth several thousand euros.

Jeanne Pyatirikova

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