Turkey Cordon Bleu

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.