What Exactly Is Cordon Bleu?
Cordon Bleu is a French term used to describe a cooking technique or dish that involves meat, poultry or fish that has been pounded thin, wrapped around cheese or ham, and then breaded and fried until crisp. It is also used to describe a prestigious culinary school that teaches classical French cooking techniques. In addition, the term can refer to a high standard of excellence in cooking, often associated with fine dining and haute cuisine.