Versions of the origin of this dish quite a lot, but there is one, in my opinion, more reliable and best way of interpreting the name. The order of the Holy spirit was taken 100 members of the noblest families of France. The insignia that was worn on a blue ribbon displays the dove, hovering in the background of the Maltese cross. And these same Cavaliers of the Order were famous for magnificent feasts and luxurious dinners. The people, after the French revolution, was awarded the title of any luxurious dish called "cordon Bleu", as a sign of quality recipes. In these days more famous schnitzel called "cordon Bleu", of chipped veal or beef tenderloin stuffed with cheese and ham, breaded in bread crumbs. Meat you can use any, personally, I liked the chicken breast: gently and not too hard to stomach. Cheese, ideally, you need to take the Swiss. But after experimenting with different varieties of cheese, more like icing - it does not follow from the schnitzel, however, is slightly melted.