Schnitzel Valle d’Aosta e blue cord they are two dishes often considered identical, but between the two there is, in reality, more than one significant one difference. There is no lack of common characteristics, but each recipe has a precise identity. Origins, ingredients used and methods of Preparation they give us clues and help us avoid annoying misunderstandings.
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Valle d’Aosta-style schnitzel
To understand the difference between Aosta Valley cutlet and cordon bleu, dwelling on the peculiarities of the first course can prove useful. The recipe, as the name says, is typical of the small region of Northern Italy and has origins ancient. For the preparation we use slices of vealcarefully beaten, which must then be stuffed with prosciutto e fontina. The latter is made only with milk from cows belonging to the Aosta Valley race. The cheese is then left to season in natural caves until it presents the characteristic aroma and a semi-hard dough. L’addition some ham seems to have arrived at a later time, but today it is an integral part of the preparation. The meat therefore comes breaded with eggs and breadcrumbs, to then be fried in butter and served hot.
Understanding the difference between Aosta Valley cutlet and cordon bleu means dwelling on the characteristic features of the second course. This is by origin Franco-Swiss and its invention dates back 1929. On that date the cook of the transatlantic Bremen in fact, he would have prepared it for the first time, to celebrate a historic crossing. The honorary title of Knights of the Holy Spirit, whose symbol was a blue ribbon, which the crew members had been awarded, would have given the dish its name. Today this is prepared with different types of carne and the slices are breaded and fried, to then be stuffed with cooked ham and fontina cheese and sautéed in the oven.
Difference between Aosta Valley cutlet and cordon bleu
In short, the difference between Aosta Valley cutlet and cordon bleu is well defined. To distinguish them, beyond the territory of origin are, in fact, both the ingredients basic, how much i steps of the preparation. While the first course requires the mandatory use of carne veal, the latter can also be prepared with pork, chicken and turkey.
In the Valle d’Aosta the slices are then fries with the filling, and not stuffed afterwards. Cooking at oven moreover, it is only considered a possible option if you want to obtain a slightly lighter recipe. Finally, the watershed is the cheese. For the cordon bleu, in fact, the focus is more commonly on the Swiss or on alternatives that are easily found.
Once you know the characteristics of the two dishes, understanding the difference between Aosta Valley cutlet and cordon bleu becomes almost simple. Today there are many variants of the two recipes and all are presented as much appreciated by most little ones. It is not uncommon, then, to find products packaged that bear its name, but from pubs to restaurants, with the right ingredients, the two seconds remain tasty options for every palate.