Cordon Bleu ("Blue Ribbon" in French) is basically a Schnitzel that is stuffed with cheese and ham. Traditionally, the Cordon Bleu is made with veal cutlets.
Veal Cutlets (Pork, Chicken, and Turkey can be substituted), Black Forest Ham or other thinly sliced ham, Gruyere or Emmentaler Cheese, bread crumbs, eggs
It is not exactly known who invented the Cordon Bleu. There are, however, many theories surrounding its history. One theory is that it was invented in Paris in the late 1800's at the famous cooking school, Le Cordon Bleu. However, this theory could not be correct since breading meat at the time was considered taboo by the French.
Another theory dates the invention of the dish to 1929 where is was believed to be served for the first time on the luxury cruise ship, the "Bremen". The ship was recognized for its speedy crossing of the Atlantic and was given the "Blue Ribbon (Le Cordon Bleu)."
A third theory is that the Cordon Bleu was invented in Switzerland. This is perhaps the most believable story since the Swiss, even today, love this dish. It is believed that around 200 years ago, a Swiss chef didn't have enough meat to feed her guests. She came up with the idea to stuff the meat with cheese and ham, thereby extending the amount of food she could feed her guests. The dish was an instant hit!