Nutrition
- Protein62 g
- Fat56 g
- Carbohydrates64 g
- of which saturates
- 11 g
- of which sugars
- 3.7 g
- Fibre
- 5 g
- Salt
- 3.7 g
Vitamins and minerals, % of reference intake
- Vitamin B1 123%
- Vitamin B12 108%
- Zinc 78%
- Potassium 74%
- Vitamin E 59%
- Calcium 51%
- Vitamin C 44%
- Iron 41%
- Folate 29%
- Magnesium 29%
- Vitamin A 17%
Calculated from a standard recipe of this dish and food composition tables; the venue's recipe and portion may differ.
About the dish
A meat cutlet that has been stuffed with ham and cheese, then breaded and fried. It is usually served with fries and salad.
- Cuisine
- German
Typical ingredients
- pork
- ham
- cheese
- breadcrumbs
- egg
- fries
- salad
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: where else to eat it Back to the menu of Haus Zeyen