Cordon bleu

€18.50

Fischerbräu · Vienna

Cordon bleu served with parsley potatoes and lingonberries.

Nutrition

≈ 720 kcal± 30% · per portion of about 263 g

Protein58 g
33%
Fat41 g
52%
Carbohydrates28 g
15%

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.

Sources: BLS 4.0, Max Rubner-Institut (CC BY 4.0)

Information about this dish is being prepared.

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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