There are many recipe variations but all cordon bleu generally involve chicken pounded then rolled with ham and cheese then baked or fried.
This is a pork version of the traditional Cordon Bleu. The thin pork medallions are filled with ham and cheese before being crumbed and fried.
I created this recipe to try to duplicate some finger food I had at a restaurant. They are great as an entrée or as a fun food for kids.
This is a version of the traditional French Cordon Bleu, variations include the chicken being baked rather than fried and rolling the ham and cheese into it rather than it being stuffed.
Although there are many mass produced versions of Chicken Cordon Bleu on the market they don't come anywhere close the flavour of this homemade version.