July 19, 2013

Erica’s S’mores

by mykitchenmemories

As a child, I always loved to roast marshmallows over the dying embers of the outdoor grill after a barbecue. My brother, sister and I would stand for hours with our sticks, waiting for the marshmallows to toast to our individual specifications. My sister’s were always evenly roasted, with just the right amount of burnt crunch. My brother impatiently set his aflame. And I, of course, was mainly concerned with merely eating as many as I could before my parents took the bag of marshmallows away. I wish I’d had the foresight to invent what we now call S’mores. It was pure genius. Kids love marshmallows, chocolate and graham crackers, and once put all together, it’s pure heaven.

Do we need a recipe for this? Well, my granddaughter, Erica, has put an enormous effort into making the “perfect S’more.” She has it down to a science, and let me just say, she turns out a scrumptious piece of sweet perfection every time. Now her male counterparts (brothers and cousins) make their S’mores is rough haste, slapping it all together in reckless abandon. Their object is to get as many S’mores as possible into their tummies in no time at all. You will see from her recipe, that she has each move down to the second. She is patient and precise, and also enjoys every bite.

My first experience making S’mores was only a few years ago. This is when our grandchildren were old enough to realize that an outdoor fire pit was the perfect cooking mechanism needed. We all love to sit outside and gather around the fire at our mountain house in the Catskills. And you know what that leads to…..roasting marshmallows and making S’mores. I must say, if you can overlook all that sugar, this is a wonderful way to get to know your grandchildren. You can learn a lot about someone’s personality by the manner in which they make and eat S’mores. Also, since no one can sleep after this sugar consumption, we end up huddling around the fire telling stories or perhaps a dance party will ensue. Either way, S’mores have contributed greatly to the many happy memories I have of my grandchildren. It’s back to the basics……..which is a wonderful thing in this electronic day and age.

I hope we are all gathered around the fire pit for many, many more years. You can never get enough of the grandkids….or S’mores!

RECIPE: (by Erica)

Graham Crackers

Hershey’s “Symphony” milk chocolate bar***See note below

Marshmallows

1. Prepare your graham cracker by breaking it neatly into 2 squares.

2. Place the chocolate on top of one of the squares, covering it from corner to corner.

3. Place one marshmallow securely on a long twig (you don’t want to get too close to the fire).

4. Place marshmallow into the fire, rotating for approximately 10 seconds. Then find a nice flame and let it catch on fire for only 2 seconds. Pull it quickly out of the fire and blow on it to put out the flame.

5. Place the charred marshmallow on top of the chocolate. Using you other hand, put the other graham cracker square on top. Gently pull out the stick, while using you hand to keep it neatly together.

6. Give it one last, light press of the hand to smoosh it altogether.

7. Be careful to let it cool a bit before taking that first delicious bite.

***Note: Hershey’s Symphony Milk Chocolate Bar is Erica’s chocolate choice. We have used others, even dark chocolate and they are all good, but this is heaven. She also feels that the thickness of a large bar adds to the flavor…..more chocolate.

July 12, 2013

Spaghetti with Cherry Tomato Sauce and Basil

by mykitchenmemories

When I think of the Amalfi Coast of Italy, with it’s dramatic coastline and picturesque seaside towns, I recall so many happy memories with family and friends. My mind will forever hold on to my “mental snapshots” of the moments shared in this special place. From the Isle of Capri, to the beautiful city of Sorrento, to the cultural hilltop town of Ravello, and the magical town of Positano, I remember the magnificent coastline and the warmth of the people. And driving this coastline is an experience one can never forget!

I think you know me well enough by now, to expect that some of my fondest memories of the Amalfi Coast must be of food. And you would be right. It is a “foodie” heaven. We first tasted this simple sauce of tiny tomatoes and basil 23 years ago on the Isle of Capri. We were enjoying a day at the beach, and walked into a small restaurant right there, overlooking the rocky beach. My husband and his brother ordered this simple pasta dish as a first course. It was so unbelievably delicious, that they both ordered it again as their second course! Yes, that’s a true story, and yes, it was that delicious. It was just tomatoes, garlic, olive oil and basil, but we couldn’t understand how it could taste this good. A few years later, I asked a restauranteur in Ravello how he made this sauce so tasty. He took us into the kitchen and showed us just how simple it really was. Of course, the freshness of the ingredients is a key factor. The soil in Italy produces tomatoes that taste a bit different from what we grow here in the states. But we are now able to get delicious cherry tomatoes here, and I honestly sometimes feel that I am back in Amalfi when I make this sauce. Even the aroma of the tomatoes and basil cooking brings me back. It is so simple and quick to make. It cannot fail. Just use the best ingredients you can get, and you will have a dish that everyone will rave about, and it will only have taken you 30 minutes to make….at most.

RECIPE:

1 pound of spaghetti

2 1/2 pounds of cherry tomatoes, halved (I love to mix in some small yellow tomatoes )

1/2 cup extra virgin olive oil, plus 2 TBSP extra for tossing

4 garlic cloves, minced

1 cup basil leaves, roughly torn (never use a knife) in half, and reserve several whole for garnish on each plate

1 tsp sea salt

freshly grated Pecorino Romano Cheese or Parmigiano

1. Bring a large pot of salted water to a boil.

2. In a large saute pan or Dutch oven, heat the oil. Add the tomatoes, garlic and salt. Stir. Cover and cook over low heat, stirring occasionally.

3. The tomatoes will break down and get creamy in about 15 to 20 minutes. Add half the torn basil leaves and cook for several minutes more.

4. Drain pasta and put in serving bowl. Drizzle with the 2 TBSP of oil and the rest of the torn basil leaves and toss.

5. Add the tomatoes to the pasta and some grated cheese and toss well.

6. Top each dish with some fresh basil and serve additional grated cheese.

** A variation on this dish is to use the very tiny grape tomatoes and do not cut in half. They will burst while cooking in the oil. I prefer the creaminess of the cherry tomatoes, but you may just get sick of making this dish (doubt it) and want to try something just a little different.

Welcome to the Amalfi Coast! Buon Appetito!

July 6, 2013

Blueberry Corn Muffins

by mykitchenmemories

Every summer, when blueberries are abundant, inexpensive, and taste like candy, I eat them by the handful, and bake with them until my family cries for mercy. The first few (okay, maybe dozen) pies I make, they are very happy, but then someone will coyly ask, “remember that delicious peach pie you used to make?” and I know it’s time to cool it with the blueberries. So I just move on to the many other wonderful goodies you can make with blueberries. The past two years I have purchased 10 pounds of blueberries at a time from my local CSA (Community Supported Agriculture). Needless to say, I have pulled out all the blueberry recipes from the past, and have added many new ones to my repertoire. I’m always amazed at how many recipes I have collected over the years for blueberry muffins. It’s hard to imagine that there could be so many different versions of something so simple. I believe that it’s the actual taste of the blueberries that contributes so greatly to the outcome of each baked item. Out of season, when the blueberries taste like blue styrofoam (for $6.00 a pint), the finished item is still quite tasteless, no matter how much sugar you add to it. But in season, it is almost irrelevant what else is in the batter. I do however, have my favorite recipes, especially for blueberry muffins.

This recipe for Blueberry Corn Muffins is indeed one of my favorites. It is not too sweet, so you really taste the blueberries, and the cornmeal gives it a bit of substance. Don’t get me wrong, I love those light, sweet, cake-like blueberry muffins as well ( and will also share some of those recipes with you at another time) but there is something about this muffin that has had me making it for many years. There were several summers, when my children were young, that many conversations with my girlfriends consisted of recipes for summer fruit in season. We would sit at the pool and swap so many recipes, that I really can’t remember which friend passed me this recipe, cut from a newspaper. But what I do recall is how much fun we had those lazy summers, when our biggest problem was what to do with all the fruit we would buy at the local farm before it went bad. Well, maybe that wasn’t our biggest problem, but that’s what we focused on. What fun!

RECIPE:

1 1/2 cups all-purpose flour

1/2 cup yellow cornmeal

1 TBSP baking powder

1 tsp. cinnamon

1/2 tsp. salt

1/2 cup plus 1TBSP sugar

2/3 cup milk

1 egg, lightly beaten

1 tsp. vanilla extract

2 TBSP melted butter

1 1/4 cups blueberries

1. Preheat oven to 400 degrees. Butter muffin tins or line them with fluted paper liners. See note.

2. Mix the flour, cornmeal, baking powder, there-fourths teaspoon of the cinnamon, salt and one-half cup sugar together in a bowl.

3. Mix the milk, egg, and vanilla together and stir into the dry ingredients just until the ingredients are moistened. Stir in the melted butter. Lightly mix in the blueberries.

4. Spoon the batter into the prepared muffin tins until tins are nearly filled to the top. Combine the remaining sugar and cinnamon and sprinkle on the tops of the muffins.

5. Place in the oven and bake until the muffins have risen in peaks over the tops of the tins and are lightly browned, about 25 minutes. Cool briefly before serving. they are yummy warm, but are also good for days at room temperature. These also freeze nicely.

The yield is 8 muffins. So if you have 10 pounds of blueberries sitting in your fridge like I do, you’ll want to double the recipe.

NOTE: This recipe was tested with fund-ounce muffin tins. With three-ounce tins, the yiled will be 12 muffins and the baking time a little shorter. With five ad one-third ounce or six-ounce tins, it will make six large muffins that require longer baking.

ALL recipes calling for blueberries would be greatly appreciated.

July 1, 2013

My Favorite Sandwich

by mykitchenmemories

How can a sandwich need a recipe? How can a sandwich have a memory attached to it? Well, my favorite sandwich has both. When I first came upon this sandwich in a tiny restaurant in Montclair, New Jersey 26 years ago, it was very exotic, as far as sandwiches went at the time. The usual “sandwich faire” was tuna fish salad on rye or perhaps turkey and swiss on whole wheat bread. Oh yes, the classic “Reuben” was in vogue, but way too fattening. There were no fancy panini then. So when a friend and I sat down to this healthy and delicious sandwich, we were on a mission to duplicate it at home. How hard could it be? We knew the ingredients were muenster cheese, avocado and alfalfa sprouts. But could these three simple ingredients add up to all this flavor? It took several attempts to perfect it, and we soon realized that the secret is in the bread and the cooking process. You need exceptional, grainy, dense bread. You also need to butter the bread before cooking, in the same manner of an old fashioned grilled cheese sandwich. This is what gives it the perfect “crunch.” We were ecstatic once we “broke the code” for our favorite sandwich. Now we could enjoy this sandwich frequently (I ate it almost every day for several months) in our own homes. We would call each other daily, at lunchtime (if we weren’t already together) and would talk and crunch and moan over the deliciousness of our sandwich. However, there was one problem. This sandwich, in it’s pure form, was probably as fattening as the Reuben. We started to notice our waistlines expanding, and realized that we had to remove it from our daily lunchtime routine. I still enjoy indulging in this lunchtime treat from time to time. I can’t resist it. I have figured out some ways in which to lighten it up, and they really don’t detract from it’s authentic taste.

I will give you the original recipe, along with my tips for making the lighter version. But on first try, please indulge fully. You won’t regret it. It’s only one sandwich after all……and it is very healthy for you.

And just as an aside…this sandwich is still on the menu at that restaurant in Montclair. It has been on their menu for 30 years!! Obviously it is a favorite. I hope it will be a favorite of yours. This is not your mother’s grilled cheese sandwich!

RECIPE:

2 slices multi-grain bread (I love Ezekial Organic Sprouted Whole Grain bread and it is only 80 calories a slice. You can find it in frozen food section)

2 slices Muenster cheese (to lighten up, just use one or even 1 1/2)

1/2 avocado, sliced thinly ( to lighten up, I mash the avocado and use only 1/4)

alfalfa sprouts

soft butter spread ( to lighten up, I use Olivio spray or I Can’t Believe It’s Not Butter for 0 calories)

1. Spray a heavy skillet or grill pan with non-stick oil spray and heat pan.

2. Butter the under side of one slice of bread. Place the cheese and avocado on top and place in the heated pan, over medium heat.

3. Cover the cheese and avocado with the sprouts. Mound the sprouts on high.

4. Butter one side of the other piece of bread and then place it (buttered side up) on top of the sprouts.

5. As the sandwich cooks, press it down occasionally with a spatula. It will sizzle. Once the the underside is golden brown and crispy and the cheese starts to melt, gently flip over. Cook until golden and crispy peeking occasionally underneath.

June 26, 2013

Pan-fried Zucchini with Mint

by mykitchenmemories

Zucchini are abundant during the summer, so I am always looking for different ways to prepare them. Pan-fried, with mint, vinegar and garlic is one of my favorite ways to enjoy this versatile vegetable. The way in which these flavors mingle together produces a delicious and surprisingly light dish. When you drain the fried zucchini on the paper towels, you will see that it doesn’t really hold onto the oil. Just a hint of the oil lingers. Then when you add the vinegar and mint, it balances the taste to perfection. I’m sure there is a culinary explanation for all this, but for me, it’s just about the taste. And I just love the taste of this preparation for zucchini. You will see from the pictures that I love mint and use more than is called for in the recipe. I would suggest that you adhere to the recipe the first time, and then certainly adjust the mint to your own liking. The best part about this recipe is that it’s great served warm, room temperature or even cold.

RECIPE:

4 to 5 large zucchini, cut into 1/3 to 1/2 inch rounds

4 cloves garlic, thickly sliced

3 TBSP red wine or white vinegar

10-12 fresh mint leaves ( about 1/3 cup)

1/2 cup peanut or vegetable oil for frying

a few pinches of sea salt

1. Place the cut zucchini in a colander and sprinkle with sea salt. Let sit for 5 minutes. Pat dry with a paper towel. I usually skip this step in most recipes, but zucchini is very delicate, and this helps it stand up to the frying process better.

2. Heat the oil in a large skillet over medium-high heat. The larger the skillet the better as you are going to fry the zucchini in batches, in a single layer.

3. Arrange as many zucchini rounds as you can fit, in a single layer into the heated oil.

4. Scatter the garlic over the zucchini.

5. Cook for about two minutes, until the undersides of the zucchini are a deep golden brown.

6. Turn the zucchini gently and cook for another 2 minutes or so, until deep golden brown.

7. Remove the zucchini from the oil, and drain on paper towels.

8. Continue this process until all the zucchini is fried, adding more oil if needed.

9. Place on a serving plate and sprinkle with the vinegar and fresh mint.

June 20, 2013

Tres Leches Cake

by mykitchenmemories

Tres Leches (three milks) cake is a sponge cake soaked in evaporated milk, sweetened condensed milk and whole milk. It is believed to have originated in Latin America, as it is a popular desert there, but this fact is somewhat disputed. Many Spanish cultures claim this desert for their own. It reminds me of rum cake or tiramisu, but only lighter. I wish I could say that I was given this recipe by someone with a Spanish heritage, but I was not. Despite the fact that this recipe was given to me by a friend from England, it is a very authentic recipe. There are many variations of this cake, but every time I have made this for friends from Spain, Cuba, Mexico and Puerto Rico, I have received rave reviews. They tell me it tastes “like home.” This makes me happy. Actually, this cake makes me happy. The whipped cream and berry topping add a freshness to it. It is light and airy, and is a perfect ending to any meal, especially a barbecue. I suppose I feel this way because I seem to make this desert mostly in the summer, when berries are deliciously sweet and abundant.

I would love to hear if any of you have another version of this desert. you can always add your recipes in the comment area.

Espero que te guste.

RECIPE:

Unsalted butter for baking dish

6 large eggs, separated

1 cup sugar

1 cup all-purpose flour, sifted

1 can (14 ounces) sweetened condensed milk

1 can (12 ounces) evaporated milk

1 cup whole milk

1 1/2 cups heavy cream

1 TBSP confectioners sugar

Fresh berries (I like to use a combo of raspberries, blueberries and blackberries)

1. Preheat oven to 325 degrees. Butter a 9 by 13 inch dish.

2. In a mixing bowl, beat egg yolks and sugar on high until light and fluffy.

3. In another bowl, beat egg whites to soft peaks.

4. Using rubber spatular, fold whites into yolks until almost combined.

5. Gently fold in the flour.

6. Spread batter in prepared dish. Bake until golden brown and pulling away from the sides of the dish, about 20 to 25 minutes.

7. Using a small knife, scrape skin from the top of cake and discard.

8. Cool cake for 20 minutes.

9. In a medium bowl, whisk together the three milks and pour evenly over the cake. Cover with plastic wrap and refrigerate for at least one hour or up to one day.

10. To serve, prepare topping. In a mixing bowl, mix heavy cream with confectioners sugar, and beat until soft peaks. Serve cake in squares and top with the whipped cream and berries.

June 16, 2013

Sauteed Dandelion Greens

by mykitchenmemories

Dandelion greens, or “Cicoria” as we call them in Italian, are delicious and have many health benefits as well. I had a hard time liking this vegetable as a child because of their bitter taste, as well as my conception of them growing in our front lawn. Of course, they didn’t come from our front lawn, but I just couldn’t get this idea out of my head. I began to acquire a taste for them as I got older, and after my first trip to Italy, where they are served in most restaurants in many different ways, I have become slightly addicted to them. I also learned that my mother was right about these greens when she said that they are high in calcium and iron. I am delighted that they are now available in most supermarkets, so I can enjoy them as often as I like. I have many recipes for dandelions…..a pesto sauce….with pasta…. with cannelloni beans, but my favorite way to prepare them is the way my mother did. Its simple, yet delicious, and the leftovers are just wonderful in an omelet.

RECIPE:

2 large bunches of dandelions

1/2 cup olive oil

4 to 5 cloves garlic, smashed or coarsely sliced

1/2 tsp salt

1/2 cup grated Pecorino Romano cheese….or Parmigiano

1. Cut off the bottom part of the stems and discard.

2. Soak the dandelions in a large pot of cold water. They are usually gritty, so you will probably have to change the water at least 4 or 5 times to get them clean.

3. Cook in a large pot of salted water for 30 minutes.

4. Drain in colander. Gently press out excess water.

5. Heat oil in a heavy skillet over medium heat. Add garlic and sauté until slightly browned (be careful not to brown the garlic too much as it will add too much bitterness to these already bitter greens).

6. Add greens to the oil and coat them well with the oil by turning frequently for 5 minutes. Add the salt and the grated cheese, and cook on low heat for approximately 15 minutes, stirring occasionally.

7. Add a little more grated cheese before serving.

I hope you have leftovers for that omelet!!

June 10, 2013

Pasta with Sweet Bell Peppers

by mykitchenmemories

This sauce basically consists of only sweet bell peppers and olive oil. Yes, we need a little salt and pepper and maybe some hot red pepper flakes, but honestly it is the flavor from the peppers and olive oil that makes this sauce good enough to eat with a spoon, without even the pasta. I’ve done it. Put it on a crusty piece of Italian bread, and you will be delighted with the taste and texture. The beautiful, rich colors of the peppers makes this a feast for the eyes as well. But put this sauce on rigatoni or any other tubular shaped pasta, and you will be very, very happy.

In 1988, my sister gave me the cookbook “Bugialli on Pasta.” I have made many (almost all) of the recipes for pasta in this book, and love them all. However, when I came across this recipe I remember thinking that it was very different from any sauce I had ever had. It actually seemed like an odd combination to me…..roasted peppers and pasta? I loved roasted peppers and mozzarella. Why not roasted peppers and pasta? I gave it a try, and have been making it regularly ever since. It is probably the most requested pasta that I am asked to make for my family and friends. If I say that I’m making “pepper sauce,” a stray adult child or two will show up at dinnertime. And they fight over leftovers.

I seem to make this sauce mostly in the summer, when colorful bell peppers are bountiful. I use as many colorful peppers as possible, as I believe each color adds something to the taste of the sauce. I also prefer to roast the peppers on the outdoor grill, but they can be roasted in the oven as well.

RECIPE: for 1 pound of pasta

6 very large or 8 medium sized sweet bell peppers of different colors

1/2 cup of extra virgin olive oil

Salt and freshly ground pepper

3/4 teaspoon of hot red pepper flakes (optional)

1 pound rigatoni of other dried tubular pasta

1. Roast the peppers either on a gas grill or in the oven.

Grill Method:

Roast on medium heat, turning often, until peppers are soft and charred on all sides. They should collapse.

Oven Method:

Preheat oven to 450 degrees. Line a baking sheet with foil. Lay peppers on their sides on the foil. Put in oven, turning peppers every 15 minutes until peppers are charred and soft. They should collapse.

2. Wrap each pepper individually in a paper towel while still hot. Let peppers cool like this until slightly warm (even cool is fine) to the touch. This helps loosen the skin.

3. Remove the skins and seeds from each pepper. Cut the peppers in 1 to 2 inch strips (no need to be exact).

4. Heat the oil in a large skillet over medium heat. Add the peppers and sauté for 2 minutes. Add salt, pepper and red pepper flakes (if desired). Mix very well, cover and let cook over low heat for 20 minutes, stirring often.

5. Bring a large pot of salted water to a boil for the pasta. Cook the pasta until al dente. Drain the pasta and add to the peppers, which should be very creamy by now. Mix very well.

6. Serve with freshly grated Pecorino or Parmigiano cheese.

June 5, 2013

Swiss chard

by mykitchenmemories

Swiss chard is a delicious and beautiful vegetable. Even though it is available all year long now in our supermarkets, it reminds me of summer. This is the time of year that my mother would prepare it. As a child in the 50s and early 60s, we used to have a”vegetable truck” that came to our neighborhood twice a week with bushels of whatever fruits and vegetables were in season. “Cappy” drove a converted old school bus, painted green. It was so much fun to climb inside and look at all the fresh produce. He was a friendly man, who continued this service well into the 1980s, even though his business was replaced with mega supermarkets and specialty stores. Also as women entered the work force, they were not home during the day and often stopped at the grocery store on their way home from work. Take-out food began it’s popularity, even in the suburbs. But back in the day, my mom and the other women in the neighborhood would buy whatever looked good that week. There were always some vegetables that did not look familiar to most, but my mom knew how to make almost any vegetable taste delicious. Of course she did…..garlic, olive oil and tomatoes!

I love preparing swiss chard this way. I always make extra because it is wonderful on top of pasta. I just heat up the left overs (maybe add a little more oil and sautéd garlic), and combine with my favorite pasta. Add some grated Parmigiano cheese, and you have a scrumptious, healthy meal in minutes.

RECIPE:

2 bunches swiss chard

1/2 cup olive oil

3 cloves garlic, sliced thickly

1 onion, chopped

1/2 (28 ounce) can Italian Plum (San Marzano) tomatoes

salt and pepper to taste

1. Separate stalks from the leaves. Clean them well by putting them in two different pots of cold water. Keep changing the water until they are free from dirt and the water is clear.

2. Put the stalks in one pot and the greens in another, covered with water. Bing to a boil. Cook the stalks for 25 minutes and the greens for 20. Drain.

3. In a large fry pan or pot, saute the garlic and onions in the olive oil until soft. Add the tomatoes, squishing them in your hands before adding. Cook for 10 minutes over medium heat and stirring. Add all the swiss chard to this pot, and add a little water (maybe just a tablespoon or two). Season with salt and pepper as desired. Cook for another 20 minutes, stirring occasionally. Check the seasoning again before serving.

May 30, 2013

Chicken Francaise

by mykitchenmemories

This is such a classic dish that I have made many, many times for small dinner parties, family meals, as well as for large gatherings of up to 30 people. My feeling is that once you start dipping and frying, you might as well keep going for as long as you have the stamina. You start to get on a roll, and the process almost becomes meditative. Dip; flour; egg; flour; egg; fry. Dip; flour; egg; flour; egg; fry. And so on and so on.

This recipe comes from my childhood friend, who shared it with me about forty years ago. It was our “go to dish” used to impressed our elders….in-laws, aunts and uncles, etc. It never failed to do just that. It looks relatively elegant on a platter and tastes divine. I remember making platters of this for my daughter’s christening party 36 years ago. “Too much of a good thing” retired this recipe for many years, but I do pull it out from time to time. There always seems to be a “perfect” occasion that comes along that requires Chicken Francaise.

RECIPE: for 8 cutlets

8 chicken cutlets …..I buy the thin sliced and still pound them with a meat mallet for tenderness

4 eggs, beaten with a little water and 2 TBSP grated Parmesan cheese

2 cups flour

2 tsp. salt

1 stick butter (1/4 pound)

Juice of 3 lemons or approximately 3/4 cups

1 cup wine

2 TBSP capers

2 lemons, thinly sliced for garnish

Vegetable oil for frying

1. Beat eggs, water and cheese in one bowl.

2. Combine flour and salt in another bowl.

3. Heat oil in a fry pan until nice and hot for frying.

4. Dip each cutlet in the flour, then egg, then flour again and then egg, and then place in the hot oil. Do not let the cutlets touch, so you will do this in batches. Fry until golden brown on both sides.

5. When you remove the cutlets from the pan, place on a platter lined with paper towels to absorb the oil. You can layer this, but always have paper towels under each layer of cutlets.

6. Once all the cutlets are done, place in a roasting pan or glass pyrex pan. Cover with aluminum foil and cook in a 350 degree oven for 35 minutes.

7. While the cutlets are in the oven, melt the butter in a small saucepan. Add the lemon juice, wine and capers. Keep warm. Thinly slice the other lemons for garnish.

8. When cutlets are cooked through, place on a plater. Pour the butter sauce over the cutlets. then garnish with the lemon slices.