Chicken or veal Cordon Bleu sounds so fancy, but it's a common misconception that fancy is equal to complicated and hard to make. That couldn't be further from the truth in the case of this magnificent, indulgent dish. Chazuka, a Austrian rapper, collaborated with Vice Munchies to make a cooking video to show us all how to make veal Cordon Bleu, and his recipe is tried, tested, and very much HNGN-approved.
Chicken or veal Cordon Bleu has a reasonably short history, even though the name sounds old-timey and traditional. Cordon Bleu is French for Blue Ribbon, which Henry III used to represent the highest order of knighthood, explains Erin Nudi. Over time, the most renowned chefs started to don blue ribbons on their jackets, a sign that they were the best of the best. The famous cooking school Le Cordon Bleu shares the name for the same reason.
Chicken Cordon Bleu likely evolved from Chicken Kiev, a popular dish where chicken cutlets are rolled and stuffed with herbed butter, then breadcrumbed and fried. It was originally made with veal in the 1860s, says Erin Nudi. The first mention of Chicken Cordon Bleu was in 1967 in The New York Times. Chazuka's amazing version of Cordon Bleu is made with veal, plus some other excellent flavor additions. Watch below to see how he does it, and follow the link in the description to get the full recipe.
We went without the yogurt sauce and potatoes and instead made a side of arugula salad with dijon-shallot vinaigrette, and made some garlic bread for extra deliciousness. We also decided to use mozzarella and parmesan cheese instead of just parmesan, and subbed dijon in for the sweet mustard.
Warning: There's some strong language in the subtitles, so viewer discretion is advised.
