How Do You Spell VEAL CORDON BLEU?

1. Veal Cordon Bleu refers to a classic dish consisting of thin cuts of veal that are stuffed and then breaded before being cooked to perfection. The term "cordon bleu" is derived from the French language and translates to "blue ribbon," which represents a high level of culinary skill and quality. This dish is often regarded as a gourmet delicacy.

   To prepare Veal Cordon Bleu, a piece of veal cutlet is first flattened or pounded to achieve a uniform thickness. Then, it is typically stuffed with a combination of ham and cheese. Swiss cheese is commonly used, although other cheeses like Gruyere may be employed for added flavor. The veal cutlet is then folded over the stuffing, securing the ham and cheese inside. The entire veal piece is then breaded by coating it in breadcrumbs or flour before being pan-fried or deep-fried until it achieves a golden and crispy exterior.

   Serving Veal Cordon Bleu often involves cutting the breaded veal into individual portions, typically in the shape of a roll or roulade. This not only makes for an aesthetically pleasing presentation, but it also allows for the delicious filling to be revealed. Veal Cordon Bleu is often accompanied by various side dishes such as roasted vegetables, mashed potatoes, or a light salad.

   Due to its intricate preparation and flavorful combination of veal, ham, and cheese, Veal Cordon Bleu is considered a gourmet dish that is commonly found in fine dining establishments or served on special occasions.

Common Misspellings for VEAL CORDON BLEU