Cordon Bleu

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1. The French word for "blue ribbon". It is generally used to describe any first rate chef or cook. 2. A recipe that is prepared with thinly sliced veal scallops or chicken breasts that are topped with prosciutto and Swiss cheese and another layer of the veal or chicken. It is then breaded and fried. It is referred to as "veal cordon bleu" or "chicken cordon bleu".

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