Cordon Bleu
Cordon bleu takes its French name meaning 'blue ribbon', historically a term for high honour, and has become one of Switzerland's most widely recognised culinary exports.
A breaded veal or chicken cutlet wrapped around ham and melted cheese, fried until golden — a rich, indulgent Swiss classic found on menus across the country.
Ingredients
Method
Lay a slice of ham and cheese on half of each cutlet, then fold the other half over to enclose the filling.
Press the edges firmly to seal, securing with a toothpick if needed.
Coat in flour, egg, then breadcrumbs.
Fry in butter or oil until deeply golden on both sides and the cheese has fully melted inside.
Press and seal the edges firmly before coating — a poorly sealed cutlet will leak melted cheese during frying.
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