“The French term cordon bleu is translated as “blue ribbon”. According to Larousse Gastronomique cordon bleu “was originally a wide blue ribbon worn by members of the highest order of knighthood, L’Ordre des chevaliers du Saint-Esprit, instituted by Henri III of France in 1578. By extension, the term has since been applied to food prepared to a very high standard and to outstanding cooks. The analogy no doubt arose from the similarity between the sash worn by the knights and the ribbons (generally blue) of a cook’s apron.”
No real high standards here, but caramalized chicory and Cordon Bleu with chicken seems a tasty combination. For the Italian version of Cordon bleu use 100 grams of Italian smoked ham, 6 slices scarmoza and 200 grams of thin chicken breast for 2p. ‘Hit’ the chicken with a wooden tool to get a real flat piece of meat. Cover the chicken with cheese and ham and fold together. Put each package first in 1 battered egg (add pepper and salt) and afterwards in breadcrumb.
Clean 1 kilo of chicory and bake in melted butter. Bake and stir now and again. Add pepper, salt and 1 table spoon of chestnut honey. During the baking proces add some water now and again to prevent burning.
Bake the cordon bleu in a layer of olive oil at both sides. After baking, put shortly on kitchen paper (to absorb the oil). Serve and enjoy the texture. Cuisine à la brasserie française, j’adore!