Turkey Cordon Bleu Recipe
Were you looking for a great Turkey Cordon Bleu recipe? The key ingredient in Turkey Cordon Bleu is Poultry. The French Turkey Cordon Bleu makes a yummy Main Dish. What is more sinful than not trying out this sinfully delicious Turkey Cordon Bleu ? Start right away!
Ingredients
2 medium-sized carrots
1 medium-sized zucchini
Butter or margarine
Salt
6 fresh or frozen (thawed) turkey cutlets
1 teaspoon paprika
All-purpose flour
1 6-ounce package sliced cooked ham
1 6-ounce package sliced Swiss cheese
Pepper
3/4 cup water
1/4 cup dry white wine
1 chicken-flavor bouillon cube or envelope
1 cup half-and-half
1 8-ounce package vermicelli or thin spaghetti
Directions
1. Cut carrots and zucchini crosswise in half; cut each half lengthwise into thin slices, then cut slices into matchstick-thin strips. In 2-quart saucepan over medium heat, melt 4 tablespoons butter or margarine (1/2 stick); add carrots and 1/4 teaspoon salt; cook 3 minutes. Add zucchini and cook 10 minutes longer, stirring occasionally, until vegetables are tender. Remove saucepan from heat; set aside.
2. On cutting board with meat mallet or dull edge of French knife, pound each turkey cutlet to about 1/8 inch thickness. On waxed paper, mix paprika,1/4 cup flour, and 1/2 teaspoon salt. Coat turkey cutlets with flour mixture.
3. In 12-inch skillet over medium-high heat, melt 3 tablespoons butter or margarine; add cutlets, a few at a time, and cook until lightly browned on both sides, adding more butter or margarine if necessary. Remove cutlets from skillet. Top each cutlet with a ham slice, then a cheese slice, folding ham and cheese slices to fit. Fold each cutlet in half; skewer together with a toothpick; set aside.
4. Into drippings remaining in skillet over medium heat, stir 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Gradually stir in water, wine, bouillon, and 1/2 cup half-and-half; heat to boiling, stirring to loosen brown bits from bottom of skillet. Return cutlets to skillet; heat to boiling. Reduce heat to low; cover and simmer 5 minutes or until cheese is melted. Remove cutlets to warm large platter, leaving sauce in skillet. Remove toothpicks from cut lets; keep cutlets and sauce warm.
5. Meanwhile, in 6-quart saucepot, prepare vermicelli as label directs. Drain vermicelli; return to saucepot. Over low heat, heat vermicelli, reserved carrots, zucchini, and 1/2 cup half-and-half until hot, tossing to coat vermicelli well; sprinkle lightly with salt and pepper to taste. Arrange vermicelli mixture on platter with cutlets. Pour sauce over cutlets.
2. On cutting board with meat mallet or dull edge of French knife, pound each turkey cutlet to about 1/8 inch thickness. On waxed paper, mix paprika,1/4 cup flour, and 1/2 teaspoon salt. Coat turkey cutlets with flour mixture.
3. In 12-inch skillet over medium-high heat, melt 3 tablespoons butter or margarine; add cutlets, a few at a time, and cook until lightly browned on both sides, adding more butter or margarine if necessary. Remove cutlets from skillet. Top each cutlet with a ham slice, then a cheese slice, folding ham and cheese slices to fit. Fold each cutlet in half; skewer together with a toothpick; set aside.
4. Into drippings remaining in skillet over medium heat, stir 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Gradually stir in water, wine, bouillon, and 1/2 cup half-and-half; heat to boiling, stirring to loosen brown bits from bottom of skillet. Return cutlets to skillet; heat to boiling. Reduce heat to low; cover and simmer 5 minutes or until cheese is melted. Remove cutlets to warm large platter, leaving sauce in skillet. Remove toothpicks from cut lets; keep cutlets and sauce warm.
5. Meanwhile, in 6-quart saucepot, prepare vermicelli as label directs. Drain vermicelli; return to saucepot. Over low heat, heat vermicelli, reserved carrots, zucchini, and 1/2 cup half-and-half until hot, tossing to coat vermicelli well; sprinkle lightly with salt and pepper to taste. Arrange vermicelli mixture on platter with cutlets. Pour sauce over cutlets.
