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redsterXVI t1_j6of3l5 wrote

Reply to comment by TheLadyEve in [homemade] chicken cordon bleu with dijon cream sauce by magandangmorena

Pork, yes. Although I've also seen it with veal. Cordon bleu is also traditionally made from pork, although nowadays veal is considered the norm (probably because Wiener Schnitzel is made from veal). OP made it from chicken, so it's neither - is that what you're saying? imho using chicken is fine.

As for cheese - the original flamenquin recipe is without cheese, but nowadays it's imho more common to receive ot with cheese, even in Cordoba/Andalusia itself, where it originated. (And in tapas bars you can find it with all kinds of fillings, like aspargus.)

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TheLadyEve t1_j6ok1vu wrote

It sounds like you're just used to a similar food. This is chicken cordon bleu. So now you know.

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redsterXVI t1_j6on86t wrote

I'm literally Swiss, born in Switzerland, grew up in Switzerland and lived in Switzerland almost all my life. Pretty sure I know cordon bleu (a Swiss dish) rather well.

But I never said this wasn't a cordon bleu. The two dishes are extremely similar, particularly in their modern forms. I just said it looks like flamenquin.

Cordon bleu isn't served sliced like this, flamenquin is. And cordon bleu isn't served with sauce, but flamenquin usually is.

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TheLadyEve t1_j6oo3fd wrote

Well perhaps consider that people do things differently in other countries...

Anyway, it's chicken cordon bleu! Have a good one.

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