It is the name of a Swiss meal prepared with meat wrapped in cheese, breaded and fried. The French term cordon bleu ( "blue ribbon") evokes the currency of the Knights of the Holy Spirit (French medieval order), which was then taken by gastronomy to decorate great chefs or elaborate dishes.
CORDON BLEU 1 . From English, and east from French, blue cord, dish of Swiss origin, meat wrapped around cheese and then breaded and fried. The beef or crushed pork is wrapped around a ham slice and a cheese slice, then breaded and baked or fried. 2 . Food prepared with very high standard and by exempt chefs. 3 . Graduation that gave France to members of the highest rank of the Order of the Knights of the Holy Spirit, founded by Henry III in 1578, and who carried a blue sash. The expression obviously derives from the similarity of the real sash to the color of the apron of the chefs, usually blue. Some synonyms, words or similar expressions may be schnitzel cordon bleu, cord bleu, stepopa
