Cordon bleu maison

€25

Le Bouchon Provençal · Marseille

Cordon bleu de volaille pané avec jambon et tomme de Savoie, servi avec de la purée.

Nutrition

≈ 650 kcalper portion of about 300 g

Protein22%
22%
Fat56%
56%
Carbohydrates22%
22%

Estimate for a typical portion of this dish; the venue's recipe may differ.

About the dish

Breaded meat fillet stuffed with ham and cheese, typically served with a side of mashed potatoes.

Cuisine: French/Austrian

Typical ingredients

poultry
ham
tomme de savoie cheese
breadcrumbs
potatoes

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

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

Sources: Wikidata (CC0) · Wikipedia ·

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