Making Babies (and making dinner when possible)

Turkey Cutlets with Sage and Parmesan Cheese
Pound out your cutlets a bit to get them nice and thin. Season with salt and pepper. Place 2 sage leaves in the middle and add 2 slices Parmesan cheese. Roll the cutlet as you would a burrito. Get a skillet nice and hot and add some olive oil. Brown the cutlets on each side. Remove from pan and set aside.In same pan, make your gravy. Add some flour to the pan and scrape any bits off the bottom. Cook until the flour is light brown in color. Add some chicken stock, few dashes of poultry seasoning, few dashes of dried sage, and salt and pepper. Add milk if you want a richer gravy. Cook until bubbly and thicker, and add the cutlets back to the gravy. Simmer for 5-10 minutes.I like to serve this with creamy polenta. Cook polenta as directed, on stovetop. Add 1/4 cup of heavy cream, 1/4 cup of Parmesan cheese, and 2 tablespoons of butter at the end of the cooking time. I also like to add fresh chopped rosemary, parsley and thyme at the end. Mix well until incorporated.