Till today I'd never heard cordon bleu used in any other way than
" Côtelette cordon bleu à la Suisse". Pork cutlets filled with slices of ham and Gruyère cheese. (cutlets,so bone and all)

Heavy indeed; invented for mountaineers, I suppose. I remember I had cordon bleu in Switzerland and the embarrassment of not being able to finish my plate.

I think pork is the classical recipe, but since long cordon bleu
is done with chicken fillets, veal, even fish and vegetarian variations.

Seen the number of threads some Cordon-Coordination would be wished for , lest we get lost in cordon bleu.