If someone asked me last week, “What are the origins of Veal Cordon Bleu?” I would have answered, “Well, from Le Cordon Bleu cooking school, of course. It’s French.” Blatant Male Answer Syndrome in action.
Male Answer Syndrome (MAS). You know. When you ask a man a question he answers definitively whether or not he knows the answer. Nota bene: An attorney friend tells us MAS is common among lawyers of all genders, as well.
To be honest, I really had no idea where Veal Cordon Bleu came from, so why brave an answer? According to Larousse Gastronomique, the cordon bleu was originally a wide blue ribbon worn by members of the highest order of knighthood, L’Ordre des chevaliers du Saint-Esprit, instituted by Henri III of France in 1578. By extension, the term has since been applied to food prepared to a very high standard and by outstanding cooks. I am wondering if this is the precursor of academic cords. (That is how you avoid being guilty of MAS. You wonder about something… ask a question… ponder a possibility.. don’t declare the answer unequivocally.)
In 1955, The New York Times published a recipe for Veal Cordon Bleu, and the paper’s next iteration was Chicken Cordon Bleu in 1967. I was pretty sure the dish was not American, and that it was French. I needed to find out for sure.
Knowing that was not a question for Markipedia, I consulted his BFF, Wikipedia. I found out the dish is Swiss. Seriously?? Yep, Veal Cordon Bleu is from the town of Brig, Switzerland, a stop on the Simplon Railway, a line that links Lausanne, Switzerland with Domodossola, Italy.
In the 1940s, a Swiss chef made a schnitzel with veal, prosciutto, and Gruyère cheese. In 1949, a recipe was published in a cookbook (Swiss? French? Swiss-French? Swiss-German?)), and, six years later, the recipe made it across the pond to the United States.
My mother, who was an up-to-date cook of elegant dishes in the 1950s and ’60s, used to make it only for special occasions, as veal leg slices were pretty expensive when on a budget.
As with many truly elegant dishes, making Veal Cordon Bleu is really quite simple and straightforward, and the time commitment is minimal. It is best served with a lemon-butter sauce, a couple of lemon slices, and some parsley. Because it’s breaded, I find no need to accompany it with rice or potatoes. Just a simple sautéed veggie on the side.
I decided to make it this week for a wine and food pairing, as I have a very special wine to share: a white Châteauneuf-du-Pape from Château des Fines Roches. For my notes on this exquisite wine, please head over to the Provence WineZine.
The recipe I share today is my mother’s version – and, until this post, I always assumed she got it from one of the most celebrated alumnae of Le Cordon Bleu, Julia Child. But no. It wasn’t from Julia and I have no idea where she got it. The Mystery of the Cordon Bleu.
Bon appétit!
~ David
Veal Cordon Bleu
8 thin slices of veal from the leg, or loin (pounded)
4 slices prosciutto
3 ounces Gruyère (preferably Swiss), coarsely grated
2 eggs
2 cup breadcrumbs, plus more as needed
8 tablespoons unsalted butter
juice of 1/2 lemon
Preheat oven to 350°F.
Lay out four veal slices. Place one slice of prosciutto on each slice of veal and top each with a quarter of the cheese, pressing the cheese down firmly to help make it stay in place. Cover each with the remaining veal. Beat the two eggs in a pie plate or shallow soup plate. In another similar plate, spread out the breadcrumbs.
Dip each veal packet in egg, turning to coat, then place in the breadcrumbs, again making sure both sides are well coated. Place them on a plate and then allow them to rest in the refrigerator at least 30 minutes.
In a skillet large enough to hold all four packets, melt 4 tablespoons of butter over medium-high heat. When the butter has stopped foaming, sauté veal packets 4-5 minutes on the first side until a deep golden brown *, then about 2-3 minutes on the second. Remove from fat and place them in a baking dish. Put them in the oven for 4 minutes. Do not clean the skillet.
When ready to serve, melt the remaining 4 tablespoons butter and the lemon juice together in the skillet. Divide the veal packets among four heated plates, then pour lemon butter sauce over top. Garnish with parsley.
Serves 4.
* Some prefer theirs lighter, but darker provides for a better crunch!
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The-FoodTrotter
June 1, 2019 at 12:27 pmOMG this look overly delicious! I'm in love 🙂
Cocoa and Lavender
June 4, 2019 at 7:58 pmThanks, Romain – the simplest is often the best!
Sippity Sup
June 1, 2019 at 2:39 pmSwiss? Well done! I think you should put your culinary sleuthing skills to work discovering the origins of Veal Cordon Bleu's supposedly Russian cousin Chicken Kiev… GREG
Eha
June 2, 2019 at 1:27 amGreat comparison but can only be Ukrainian,and is not . . . I think differently from Wikipedia . . . methinks Kiev originated from the absolutely glorious cookery scene of St Petersburg of end of 19th – beginning of 20th century with all its French chefs in aristocratic Russian homes . . . ?
Cocoa and Lavender
June 4, 2019 at 7:58 pmI have been thinking a lot about that cousin, Greg. Maybe you will see it here soon!
he needs food
June 1, 2019 at 11:10 pmWell there you have it, I always thought it was French. I wouldn't have guessed it was Swiss! I think the last time I made it was back in cooking college in the early 90s!
Cocoa and Lavender
June 4, 2019 at 7:59 pmIt is an old favorite, but worth bringing back! I keep forgetting to ask, John… What cooking school did you attend?
Eha
June 2, 2019 at 12:22 am*laugh* Remember first beginning to travel the world in the 60s on business – this seemed to be the dish to order in 'good' restaurants from Sydney to Timbuktu, and was soon a 'party' main at home ! Yes, I knew it was of Swiss origin – no, have not made it in a decade but do it totally your Mom's way. Must have learnt from the same source 🙂 ! Don't usually bread food in this day and age but yours looks devilishly moreish . . . !
Cocoa and Lavender
June 4, 2019 at 8:00 pmCome to think of it, Eha, I haven’t seen this on the menu in decades!
Gerlinde de Broekert
June 2, 2019 at 2:22 amDavid, I just love reading your posts . One of these days when life turns back to normal for me I will make your version of Cordon Bleu . I wouldn’t be surprised if it was Swiss, because they put cheese in everything. By the way , I have DKS syndrome. ( don’t know sh.. )
Cocoa and Lavender
June 4, 2019 at 8:01 pmI think I suffer from DKS syndrome as well, Gerlinde. As for the Swiss adding cheese to everything, I think that is a perfectly lovely idea!
Ron
June 2, 2019 at 5:27 amDavid, this is still a classic dish that would sit proudly on my table. As with many, I too would have guessed France for the origins of Cordon Bleu. Gerlinde, however makes a good point that a Swiss origin makes sense.
Although I fear the answer, is there a cure for MAS?
Cocoa and Lavender
June 4, 2019 at 8:02 pmAlas, Ron, I do not think there is a cure. Possibly a 12-step program, or good therapy! Those might help… 😊 It’s a lot of fun to bring back these traditional dishes from our youth!
2pots2cook
June 2, 2019 at 2:13 pmThank you David for your investigation. Since I worked in two attorney companies it seems I also suffer from MAS hahahahahaha since I thought the dish is of French origin 🙂 Thank you so much and enjoy the day 🙂
Cocoa and Lavender
June 4, 2019 at 8:03 pmI think we all suffer a little from MAS, Davorka!
Chef Mimi
June 2, 2019 at 10:47 pmWell no matter what/where its origin, it looks fabulous and delicious!!!
Cocoa and Lavender
June 4, 2019 at 8:03 pmThanks, Mimi!
Valentina
June 2, 2019 at 11:16 pmYour posts always entertain me — love the history and your bits of humor. And I know I've mentioned before, but I love how you lay out the photos, to tell a story of the recipe. 🙂 In any case, the recipes sounds delicious, and even better that it's from your mom. ~Valentina
Cocoa and Lavender
June 4, 2019 at 8:04 pmSuch a sweet comment, Valentina! I’m so pleased that you enjoyed my posts, I try to make them fun for everyone. And I love sharing recipes that came from my mother… As you can imagine, I still think of her every day.
Fran @ Gday Souffle
June 4, 2019 at 11:46 amButchers in Australia often sell prepared Chicken Cordon Bleu's, which they nickname "Cordy's." Good to know where they originally came from, and always good to know you can add an 'Australian touch' to the name!
Cocoa and Lavender
June 4, 2019 at 8:05 pmI noticed them for sale at upscale market recently. I can’t imagine buying them premade, is it so easy to make ourselves! And I love your Australian name for them, Fran!
Kitchen Riffs
June 5, 2019 at 3:17 pmI somehow did know this was Swiss. Well, "Swiss" would have been MY authoritative answer had anyone asked me its country of origin. 😀 I haven't had this dish in ages — probably not since the 70s or 80s. Fun post — thanks.
Cocoa & Lavender
June 13, 2019 at 2:13 pmGood on you, John! No MAS in your household! (Don;'t think Mrs. KR would put up with it! 🙂
Sherry's Pickings
June 6, 2019 at 3:51 amyes it is so interesting where food originates from and how it changes over the years. i would have thought French! mm i know what you mean about MAS. my hubby has it in spades!! always sounds like he knows everything. i pull him up on it these days:-) cheers sherry
Cocoa & Lavender
June 13, 2019 at 2:14 pmGood for you, Sherry – don't let him get away with it! 🙂
Jean | DelightfulRepast.com
June 6, 2019 at 2:22 pmDavid, what a beautiful dish! Yes, the browner the better for me, please. I like my fresh homemade sourdough breadcrumbs as crunchy as they can get. Your mother's recipe is perfect.
Cocoa & Lavender
June 13, 2019 at 2:14 pmThe deep brown gives it such a wonderful crispy crust. Yes, to me Jean, it is just perfect!
Inger @ Art of Natural Living
June 12, 2019 at 7:06 pmGreat detective work on the origin! Does the cheese ever run out? That would be my fear…
Cocoa & Lavender
June 13, 2019 at 2:15 pmI think that is the part about chilling it prior to sautéing it. No cheese leakage at all, Inger!
Inger @ Art of Natural Living
June 15, 2019 at 7:43 pmAwesome– a must try then!
Marcelle
June 14, 2019 at 3:51 pmI enjoyed reading about your mysterious cordon bleu and Mark's BFF Wikipedia LOL 🙂 Your mother's recipe looks truly delicious! I still don't have too much (or any) experience with veal, but when I try this I will do it your way with no substitutions, David!
Cocoa and Lavender
June 16, 2019 at 4:51 pmThis recipe can be made using pounded or thinly sliced check breasts, too, Marcelle!
Unknown
June 15, 2019 at 8:51 amnever had them except in their italian, frozen form of Cordon bleu Findus 🙂 … and I loved them as a kid ….
…we must have something similar in the italian repertoire: possibly in Emilia Romagna…?? stef
Cocoa and Lavender
June 16, 2019 at 4:53 pmIt’s got Italian roots, Stefano – saltimbocca, vitello Milanese, etc -. the biggest difference is the use if cheese, pointing it to Switzerland!
Andrea_TheKitchenLioness
June 20, 2019 at 7:17 pmDear David, I love Cordon bleu and I always assumed that the recipe originated in Switzerland – some say it's French, some say it's Swiss – it's a delicious classic that I have not made in a long time! Thank you for this fun reminder!
Liebe Grüße aus der Ferne!
Andrea
Cocoa and Lavender
June 22, 2019 at 5:10 pmWell, it is definitely Swiss, Andrea! But whether it’s Swiss or French is a relevant… because it’s just so good!
Christina | Christina's Cucina
July 7, 2019 at 1:59 pmMy friend and I were in Brig last year and I had NO CLUE that Veal Cordon Bleu was created there!! It's a beautiful town, btw. You should go if you've never been.
That said, your VCB looks simply amazing! Now I want this for dinner! 🙂
Cocoa & Lavender
July 7, 2019 at 9:11 pmI hear it is a beautiful town! I will definitely get there someday. It's so funny that I paired the VCB with with a white Châteauneuf-du-Pape, as both towns are on the Rhône.