I realized that since the 1st of January 2021, I never shared with you a chicken recipe. Soooooooo… Today we have Chicken Cordon Bleu rolls!
Yep, that’s another fancy named easy dish. These homemade fried beauties are perfect for your dinner, especially if you have a creamy sauce on the side.
Even though the real, one and only story of the origin is unknown, it is clear that this dish was cooked for wealthy people. This meal had to be cooked by outstanding cooks and demonstrate high quality.
Nowadays, each country uses different fillings, but the formula stays the same: raw meat (usually chicken or veal) + ham + cheese.
Three Cordon Bleu origin theories
The first theory is about the prestigious Le Cordon Bleu culinary school. Some people think the dish was created there, so the school finally got its name. But if you read the history of this school’s name, you’ll see that it’s not true.
The name ‘Cordon Bleu’ itself means ‘Blue Ribbon’ and is related to knights, not ‘chicken rolled with ham and cheese.’ By the way, in the 1800s in France, breading was taboo, so this theory becomes pretty impossible.
The second theory was about a luxury cruise ship in 1929. There was served a dish called ‘Blue Ribbon.’
The third theory is the most likely. It was in Switzerland, about 200 years ago. The chef had many guests and not enough meat. So he/she came up with an idea of this dish and even saved some products. It became really trendy.
Furthermore, Swiss cheese is original for Cordon Bleu, and in 1949, this recipe was found in the Swiss cookbook.
One more thing. The veal, which is used for schnitzels, was used for Cordon Bleu many years ago. And this is a sign of countries like Germany, Austria, and Switzerland.
But today, we will be making Chicken Cordon Bleu rolls, which first appeared in the USA in the 1960s, and this specific name did not originate in Europe.
Kill the ordinary
Do you know what the difference between a chef and a cook is?
A cook is a person who’s just cooking always new recipes, maybe works at a restaurant but never looks where to improve the dish or himself/herself. Basically, that person goes with the flow in the kitchen area.
A chef is a person who’s constantly learning and looking for ways to improve. This stranger always searches how to improve the dish. Maybe he needs to change something or read more to understand. He/She continuously read books and can cook the same recipe a thousand times to perfect it.
But it is not true that chefs live only at restaurants.
Today I offer you to KILL THE ORDINARY cause there are many cooks and become A CHEF.
To awake a chef within yourself, I have a simple exercise for today. Experiment with cheeses and hams.
Go to the supermarkets, go to the farmers’ markets, search for new flavors, combine them, see what happens and if it happens wrong, change something and do it again until you make it perfect.
Search for new flavors, new, exciting combinations. Look for ways to transform your kitchen into culinary ARTS.
There are so many kinds of cheeses and hams that cannot be left behind.
A recipe is just a guide. It is the door to the opportunity to become A CHEF.
What oil is suitable for deep-frying?
As we know, there are two kinds of oil: plant-based, which is a liquid at room temperature, and animal-based, which is solid. When we choose the oil for cooking, we have to consider two aspects: cooking technique and flavors we want to enhance.
Unfortunately, when we talk about deep-frying or shallow-frying, the thing we have to consider the most is oils’ smoke point.
Oils and fats burn at different temperatures. And the smoke point is like a boundary where ‘molecules are ripped apart, and the oil or fat disintegrates and darkens, giving off acrid vapours and tasting foul.’
For deep-frying, canola oil would be one of the best options cause its smoke point is 205°C, while extra virgin olive oil has a smoke point at 160°C, and to make a good deep-fry, we need to reach 175-185°C.
Search for oils with a high smoke point and be aware of the temperature when cooking. If you reach the smoke point, you’ll set fire in the kitchen!
What do you need to make Chicken Cordon Bleu rolls?
- A cutting board with a sharp knife
- Cling film
- A pot (with enough space for two fully coated in oil rolls; read about deep-frying vs. shallow-frying here)
- A baking tin
Chicken Cordon Bleu
- 1 Chicken breast
- Salt and pepper to taste
- Swiss cheese
- 1 Egg
- About 0,5L Canola/Sunflower oil (no Olive oil)
- First, coat one of the Cordon Bleu with flour, then whisked egg and, finally, breadcrumbs. Then coat with egg and breadcrumbs once again. Do the same with the second Cordon Bleu.