Nutrition
- Protein58 g
- Fat41 g
- Carbohydrates28 g
- of which saturates
- 10 g
- of which sugars
- 1.9 g
- Fibre
- 2.1 g
- Salt
- 2.7 g
Vitamins and minerals, % of reference intake
- Vitamin B1 112%
- Vitamin B12 108%
- Zinc 70%
- Calcium 49%
- Vitamin E 41%
- Potassium 36%
- Iron 28%
- Folate 20%
- Magnesium 17%
- Vitamin A 16%
Calculated from a standard recipe of this dish and food composition tables; the venue's recipe and portion may differ.
About the dish
Breaded meat fillet stuffed with Parma ham and mozzarella, served with a specific sauce.
- Cuisine
- International
Typical ingredients
- meat
- parma ham
- mozzarella
- breadcrumbs
- egg
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
History of the dish
Switzerland
- Origin
- Switzerland
Read more
A cordon bleu consists of a thin cutlet of meat (typically veal, chicken, or pork) that is pounded thin, stuffed with ham and cheese, rolled, then breaded and pan-fried or deep-fried. Veal cordon bleu is the traditional version, while chicken cordon bleu is the most popular modern variant.
Excerpt from the Wikipedia article “Cordon bleu (dish)” · version used · CC BY-SA 4.0
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Cordon Bleu (Parme, Mozza, sauce Archiduc): where else to eat it Back to the menu of Il Rifugio