As far as I know, chicken cordon bleu was invented by Le Cordon Bleu, one of the most iconic and famous culinary school in the world and, this dish was one of the dishes that every person learn to master at culinary school (CMIIW). At first, I thought is this dish really that hard? I mean, all of the technique is pretty obvious and simple. However, my first judgment of this dish was wrong. I attempted so many times to nail every single technique involved in this dish. Beginning with oil that was too hot resulting in the chicken being undercooked until the rolling technique of the chicken was not too tight so the shape doesn't too appealing to look at. And one more thing, classic dishes have a reason why they're still alive, no exception for this chicken cordon bleu dish. The texture contrast between the outside and inside of the chicken, resulting in 3 different texture: crispy, juicy and moist, and also gooey in one bite, with the sauce as the harmony that unites that flavor and texture together. In the end, by learning how to cook this dish, I realized that this is one the most straightforward yet so appealing and complex in terms of flavor and flexibility to be improved
