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Chicken escalope / ques

Chicken escalope cordon bleu in Pedro Ximénez sauce

I have already commented that the San Jacobos are the version of the escalope cordon bleu, which looks like an invention Swiss from around 1940, which was later mentioned in a cookbook from 1949. The unique thing about this schnitzel is that it is made with chicken and filled only with cheese; with this name, the recipe of chicken cordon bleu it is published by the New York Times in 1967. The rating of “cordon bleu” to underline the excellence of the dish is long before, and was created by King Louis XV (1710-1777) to distinguish the best and most original cook. From here, the term was left as a qualifier for any excellent culinary preparation. I have mentioned in the introduction to the escalope that there are different types that show historical, regional and culinary variants, and in this section I am going to offer you the one mentioned above.

I don’t know why but traditional and popular dishes tend to arouse great curiosity in me regarding the original recipe. In this case, the search for the “escalope cordon bleu” took me to Switzerland, as I have just explained, with great surprise on my part because it was the first time that chicken had appeared in the history of escalopes and, secondly, the traditional ham or bacon for the filling was conspicuous by its absence; so I decided to check dates and historical events to find any clues and soon found a logical explanation: the appearance of the escalope cordon bleu it arose in the middle of the Second World War, in times of great famine and when chicken was easily raised at home; and of course, the almost obligatory filling of the ham from subsequent recipes must have been an Asian luxury. We are, therefore, talking about a recipe where the economy of products was a powerful reason. This recipe was soon exported to America, making it such a popular dish that it was even installed on April 4 as the Chicken Cordon Blue Day. It is curious how many dishes, some mentioned here, that were brought to America after the two great wars.

In view of these dramatic circumstances in which this recipe arose and which, in some way, recall the current crisis, I found it interesting to emulate the original recipe, bearing in mind that chicken is currently the most widely consumed meat due to its low cost. ; But, in addition, I was determined to bring some innovation regarding the incorporation of a Spanish sauce that would turn this schnitzel into a delicious dish, straddling crisis and sumptuous recipes.


clean chicken thighs according to number of diners

any cheese that melts well

two or three chives or onions

a green pepper

250 g. mushroom

three tablespoons of tomato sauce

1 dl. oil for the sofrito

half a glass of Pedro Ximénez (or solera, or dry white wine if you don’t like the combination of sweet with meat) (I haven’t put it in the photo in case you prefer a different wine).

salt and pepper

a glass of water with a teaspoon of cornstarch (not in the photo) because sometimes the liquid that the vegetables pour with the fried tomato is enough, but it will depend on the pieces of chicken that you put. In my case there were many portions.

To marinate: (It is not necessary but personally I think it improves the dish:

two garlic cloves and a glass of brandy.

To bread:

bread crumbs



1. The thighs must remove the bone from inside and open them in the form of a book, and finally add a little of the wine (for maceration brandy is always better), a sliced ​​garlic and salt and leave them overnight, closed in a tupper like the one you have in the photo of the ingredients. This maceration. It will give the meat a taste like truffle.

2. The next morning, spread and stretch again well and put a piece of cheese that melts easily (I put Galician cheese):

3. You provide it so that you have a rectangular structure and then you pass it through egg and breadcrumbs:

Four. You fry it in a better fryer, or frying pan, and leave them well browned, although they are a little raw inside it does not matter because they will finish cooking in the meat:

5. Now we will prepare a succulent sauce with its mushrooms, which go well with all the escalopes. In a frying pan or roasting pan, pour the chives, green pepper and carrots into strips in the oil (1 dl.) And leave to cook:

6. When it is poached, add small mushrooms, three tablespoons of fried tomato and half a glass of water, and it will cook about 15 minutes:

7. Since I saw that it needed a touch of green (it is not in the photo of ingredients, nor is it necessary), I cut about 6 green beans into thin strips and also incorporated it. Since I had very little liquid for so much chicken, I put a glass of water mixed with a teaspoon of cornstarch to get a sauce locked. Thus, in that stew, I would finish cooking the chicken for another 15 minutes (since it was already fried, I would not need more). Of course, it’s time to salt and pepper it and if you like a touch of pepper:

7. After that time, it was at its point: the cooked but juicy chicken, the cooked vegetables, and the ben locked sauce.

8. When you serve it and open it in half, you find the melted cheese that gives the chicken meat a great juiciness:

9. And this is the final dish, with a bed of round fried legs from which In the past they made and their accompaniment of mushrooms, which the French like so much:


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