cordon bleu

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English[edit]

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Etymology[edit]

Borrowing from French cordon bleu (blue ribbon)

Noun[edit]

cordon bleu

  1. A skillful chef.
  2. An award given to such chefs.
  3. (US) Thin slices of veal, ham and cheese breaded and sautéed; somewhat like a wiener schnitzel, or Viennese cutlet.

Derived terms[edit]

See also[edit]