Cordon Bleu is a dish consisting of meat wrapped around cheese, then breaded and either fried or baked. Traditionally, it uses either veal or chicken as the primary meat component. The cheese most commonly used is Swiss cheese, such as Gruyère or Emmental.

The origins of Cordon Bleu can be traced to Switzerland. The first known mention of "cordon bleu" as a dish appears in a Swiss cookbook in 1949, where it described veal being stuffed with cheese and then breaded and fried. The name "cordon bleu," which translates to "blue ribbon" in French, originally referred to a wide blue ribbon worn by members of the highest order of knighthood in France. Later, "cordon bleu" became associated with culinary excellence.

Despite the French term, the dish is not originally from France, but it did gain popularity in French-speaking countries. In France, the most common versions are "cordon bleu de veau" (veal) and "cordon bleu de volaille" (chicken). The dish is similar to the Austrian "schnitzel," but with the addition of cheese and ham.

The standard method of preparation involves pounding the meat thin, adding a slice of ham and cheese, rolling or folding it, coating it in breadcrumbs, and then cooking it until golden brown. The dish became popular in restaurants and households in the latter half of the 20th century and is now common in European and international cuisine.

There are many variations, including the use of pork instead of veal or chicken. In some places, Cordon Bleu refers specifically to the combination of ham and cheese, regardless of the preparation technique or the meat used.