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A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. Veal or pork cordon bleu is made of veal or pork pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan-fried or baked. [1]
The cordon bleu variant of schnitzel – two slices of schnitzel (or one with a pocket) filled with cheese, typically Emmentaler or Gruyere, and a slice of ham – is also popular in Switzerland. Also the "Walliser Schnitzel" is a variant in which the meat is not breaded, but is fried in oil and then coated with tomato sauce and raclette cheese.
Chicken Cordon Bleu. Roll in the protein―literally! Slices of ham and Swiss cheese (yes, cheese is a good source, too) are rolled inside chicken breasts for extra protein and flavor.
Swiss cuisine (German: Schweizer Küche, French: cuisine suisse, Italian: cucina svizzera, Romansh: cuschina svizra) is an ensemble of national, regional and local dishes, consisting of the ingredients, recipes and cooking techniques developed in Switzerland or assimilated from other cultures, particularly neighboring countries.
Case in point: Chicken Cordon Bleu, a dinner party classic that was stuffed with ham and Swiss cheese, then breaded and fried to golden perfection. 10. Greek Chicken Kebobs
Wiener schnitzel, a traditional Austrian dish. Wiener schnitzel (/ ˈ v iː n ər ˈ ʃ n ɪ t s əl / VEE-nər SHNIT-səl; German: Wiener Schnitzel [ˈviːnɐ ˈʃnɪtsl̩] ⓘ, 'Viennese cutlet'), sometimes spelled Wienerschnitzel, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet.
12. Meatloaf Cordon Bleu. ... This pork-and-beef-blend loaf is stuffed with a layer of spinach, red onions, and cheese, plus fresh tomatoes (and more cheese) on top. You can also add any veggies ...
Breaded cutlet dishes are popular around the world. Katsu is the Japanese name for breaded cutlet and tonkatsu refers to pork cutlet.. Breaded cutlet or braised cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it.