Turkey Cutlets

This is a Rachael Ray recipe and it's very yummy! Very simple.

4 turkey cutlets (chicken works great too)
Salt and pepper to taste
2 Tbs. flour
1 egg
1 Tbs. milk
3/4 cup breadcrumbs
1/4 cup cornmeal
1 tsp poultry seasoning
1/4 cup Extra Virgin Olive Oil

Season the cutlets with salt and pepper. Place flour in a shallow on a plate. In a shallow bowl, beat egg with milk. In another shallow bowl, combine breadcrumbs, cornmeal and seasoning.

Coat the cutlets in flour, then egg, then breadcrumbs.

In a large skillet, heat EVOO over medium heat. Add cutlets, cook 3-4 minutes on each side or until deeply golden.

Pumpkin cheesecake

I made this for Thanksgiving. Everyone loved it!!!

Ingredients

Crust:

• 1 3/4 cups graham cracker crumbs
• 3 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 stick melted salted butter

Filling:

• 3 (8-ounce) packages cream cheese, at room temperature
• 1 (15-ounce) can pureed pumpkin
• 3 eggs plus 1 egg yolk
• 1/4 cup sour cream
• 1 1/2 cups sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fresh ground nutmeg
• 1/8 teaspoon ground cloves
• 2 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.