History of Chicken Cordon Bleu

The origin of chicken cordon bleu likely came from a dish called veal kiev, which came about in Paris circa the late 1840s. The dish called for veal dredged in breadcrumbs and fried. It was then adapted in Moscow where veal was swapped for chicken. In the states, veal cordon bleu made its first print appearance in 1955, whereas chicken cordon bleu didn’t follow for another 12 years in 1967.

But wait, doesn’t chicken cordon bleu have some connection to the renowned culinary institute, Le Cordon Bleu? I thought so, too. But alas the foodie school cannot take credit for this one as there is no relation between the two.

It is fun to note, though, that the term “cordon bleu” translates to “blue ribbon” in French and has its roots in the special order of French knights. In 1578, Henry III of France established that the highest order of knighthood be acknowledged by a blue ribbon. If you’re picturing a piece of chicken cordon bleu swaggering around in knightly gear and blue ribbon flare.. you are not alone.

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