Cordon bleu à la bresaola, purée de pdt, champignons & jus de volaille.
€26
Cocotte et Tire-Bouchon · Paris
Nutrition
- Protein21%
- Fat53%
- Carbohydrates26%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A breaded meat cutlet stuffed with cured beef and cheese, served alongside creamy mashed potatoes and mushrooms.
- Cuisine
- French (Modern)
Typical ingredients
- poultry
- bresaola
- cheese
- potatoes
- mushrooms
- breadcrumbs
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
About the classic cordon bleu. This venue serves its own version.
- 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
Did you like this dish?