German descendant about to make first eggplant parmesan.

[graciegirl]

I bought the eggplant, the fresh grated parmesan, some fresh garlic and have gathered several recipes off the internet.

I was born and raised in Ohio and the very first time that I had homemade Italian sauce was here in The Villages. I am a fairly decent cook but I generally make spagetti with sauce out of a jar.

So any tips about this undertaking will be appreciated.

Do you peel the eggplant? How much do you salt it before you drain it in the colander and for how long??? Do you use Parmesan alone or add another cheese?

[2BNTV]

Here's a recipe for you from Google..

http://www.simplyrecipes.com/recipes/eggplant_parmesan/

[KathieI]

My favorite meal of all time.. eggplant parmesan!!! Yumm, Yumm...

I make a pretty good version but I'm still not used to my electric stove and oven so I've had some disappointments here in TV.

First, Make yourself a very good "GRAVY". Do not add too much oregano, that's a major mistake, in my opinion. Good Italian plum tomatoes, and I always make meatballs and sausage as I feel that the gravy is much better with that additional taste. I love fresh basil in it and my mom used to fry her onion and garlic in the same pan as the meats so their fat cooked into the onion and she drained them before adding them to the sauce. My aunt used to add a small amount of sugar if the gravy was too acidic (I do this as I'm cooking and tasting).

I also never put salt on the eggplants because I don't add extra salt in any of my cooking and I've never had a bitter eggplant. Yes, I peel the eggplant and slice it in about 1/4 " slices. Egg and breadcrumb them and fry them (plan to use a lot of oil, it soaks it up like crazy). I like to fry my eggplant to a crispy but not burned state.

The rest should be easy.. layering as per all the recipes on the internet.

Good luck and maybe other members can give you more tips.

[wendyquat]

Gracie, I was wise enough to take an eggplant cooking class at Redsauce a few months ago and picked up some good information. They cook about 40 lbs (if I'm remembering that correctly) of eggplant a week in the busy season and Kevin says not to salt the eggplant! They peel the eggplants and slice about 1/4 thick, long ways. Dredge in flour, then an egg wash that has been seasoned with salt, pepper,and parmesan cheese. Do not dredge back in the flour. Fry in medium hot oil (not evoo) until browned and drain on paper towels. At this point they would make the parm, or my favorite, eggplant rollatini

I'm also guilty of using bottled sauce but did step up in quality being sure to use MARINARA instead of spaghetti sauce.

Good luck and let us know how it turns out!

[skyguy79]

Gracie, let me assure you that you will survive the experience. my Irish/German wife did and she says that if she can survive doing it, you can too!

The recipes given so far sounds much like my Italian mother would have made it. She not only made the parm, but she also pickled it many times. I can remember the large crocks she used with a round board of some kind on top. Earlier on she cut them in round slices, but later on in small strips. Umm the sandwiches they would make!

Speaking of sandwiches, I prefer that they be cut in round slices rather than oblong ones for the parm because they're easier to handle when making sandwiches. The leftovers make great cold sandwiches. Mom would make them using Italian bread before we would load up the car for vacation then stop along the way at a rest area for a short picnic. Also packed them for a night at the drive-in movies!

Good luck on your new adventure and let us know how they came out... or better yet, make a sandwich out of the leftovers and... well, you know where our house is! :evil6:

[Trish Crocker]

Gracie, when I make it, I do use the salt. I was told by my Italian ex-mother inlaw that the salt helps to remove moisture from the eggplant..thus making it less mushy (not sure if it's true) I peel it, slice it and then line a colander with it and put a large pan filled with water on top of it to squeeze out the moisture. I leave it that way for about 20 minutes or so. After that, I dip it in flour, egg and milk mix and then bread crumbs. It tastes so good I usually end up eating a few slices before putting it in the pan with the sauce. Good luck! I've tasted your cooking so I know it will be excellent!

[skyguy79]

Gracie, when I make it, I do use the salt. I was told by my Italian ex-mother inlaw that the salt helps to remove moisture from the eggplant..thus making it less mushy (not sure if it's true) I peel it, slice it and then line a colander with it and put a large pan filled with water on top of it to squeeze out the moisture. I leave it that way for about 20 minutes or so. After that, I dip it in flour, egg and milk mix and then bread crumbs. It tastes so good I usually end up eating a few slices before putting it in the pan with the sauce. Good luck! I've tasted your cooking so I know it will be excellent!You may not know where my house is like Gracie does, but if you make sandwiches with the leftovers, I'll be more than happy to give you directions to my place! :1rotfl:

[rubicon]

Graciegirl: Peel the egg plant. Soak it in salt water for about an hour while you get your other ingredients, etc gather. You do this to be sure you take any bitterness out of the egg plant. Drain pat dry apply egg wash and then coat with a little flour mixed in with Itaian breadcrumbs. Fry each piece untilgolden brown, drain on paper towel. Caserole dish layer sauce then egg plant then sauce the egg plant until you get to top finsih with sauce and sprinkle mozzerrella cheese. Bake in oven at 350% until cheese melts and sauce bubbles. Let it set 10-15 minutes.

My wife makes her own sauce marinella but someimes she will cheat and use the can tomato sauce because you are getting flavor from the breadcrumbs and cheese.

Bon Appetit and Ciao

[cathyw]

Hi Gracie,
Definitely peel the eggplant, the skin is too hard. No salting necessary. Just slice, dredge and fry.I don't use flour. I dredge in egg and then Italian breadcrumbs. It's a little crunchier than the flour method.
I use San Marzano peeled whole tomatoes. They come in a can and are really flavorful. Just break them up a bit, add some seasoning (garlic, basil, etc)
I also use mozzarella cheese. Just fry the eggplant, layer and bake.
I'm sure yours will be delicious. Let us know.

[kgentile1010]

Hi Gracie,

I'm also from European decent, but married an Italian. I make it similar to everyone here. I peel the eggplant. I make a batter, flour-milk-eggs. Goes in the batter and then in the breadcrumbs, and then fry it. The sauce is the most important. The quality and consistency of the tomatoes is for me the big thing. I use Tussorroso Crushed tomatoes. To make an easy sauce, I use 1 lb of ground beef, and 1 lb of ground pork. You can add italian sausage, or a pork chop. Brown up the meat, pour in 3 -4 cans of the tomatoes. Add a bunch of Garlic powder and Onion powder. Cook on low for 3 hours. Stir it every 20 minutes or so. That's it. I also use very strong cheese. I like a Sharp Provolone and Pecorino Romano ground together. I'll be there in November and we can have some Italian cooking lessons. My Italian MIL taught me to make homemade tortillini's, ravioli, marsala, pesto. Lots of yummy italian. There's nothing more fun than a Tortillini party. Hang out, dring some wine, make Tortillini's and then eat em. :)

[jackz]

Some great tips already so I will just add a few from me:

Peel the eggplant. Slice it in thin 1/4 " slices lengthwise and if you find it too long then cut those lengthwise slices in half.

I place the slices on a large plate with milk on it and soak them on both sides for about 5 min per side, then on another plate beat one egg with a bit of milk and coat both sides of the slices, next put each slice on a plate of Italian Seasoned bread crumbs (Progresso or Contadina is good) for both sides.

Then using other than Extra Virgin Olive Oil, either cornoil, safflower or peanut oil, fry the slices on both sides till brown on each side.

Then place the fried slices on a plate covered with papertowels and cover each layer with additional paper towels to absorb oil.

If you have already made sauce great, otherwise you can use a very good quality jar of marinara sauce. I place a row of the fried pieces in a corningware dish then spoon on sauce over each piece, season with Italian Spices and top each piece with a small piece of mozzarella cheese, Buffalo mozzarella if you can get it, then continue placing pieces on top of each other piece and repeat the sauce, spice and cheese. When you have the dish filled add additional sauce, spices and cheese on top, Cover and bake at 325 degrees for about 40 minutes.

Enjoy.

P.S. I usually do up some Italian Sausages in sauce to accompany the eggplant.

[Trish Crocker]

You may not know where my house is like Gracie does, but if you make sandwiches with the leftovers, I'll be more than happy to give you directions to my place! :1rotfl:

Only if the sandwiches are on nice crusty Italian bread!

[skyguy79]

Only if the sandwiches are on nice crusty Italian bread!
http://www.orangejuiceblog.com/wp-content/uploads/2010/12/drooling-dog.gif

[senior citizen]

Gracie, when I make it, I do use the salt. I was told by my Italian ex-mother inlaw that the salt helps to remove moisture from the eggplant..thus making it less mushy (not sure if it's true) I peel it, slice it and then line a colander with it and put a large pan filled with water on top of it to squeeze out the moisture. I leave it that way for about 20 minutes or so. After that, I dip it in flour, egg and milk mix and then bread crumbs. It tastes so good I usually end up eating a few slices before putting it in the pan with the sauce. Good luck! I've tasted your cooking so I know it will be excellent!

You are correct Trish as was your ex mother in law.
We always have salted the eggplant.
It removes the bitter "bile"......eggplant is naturally bitter.
Slice it as directed......some leave the skin on; some remove it.

Get a big colander...layer the eggplant slices, sprinkle lightly with kosher salt or sea salt.......regular salt can also be used.

Put a heavy plate on top of the salted eggplant....press down on it.

Let it "SWEAT".....you will see the dark liquid..........half hour or so.

Wipe all the slices off with paper towels....to remove excess salt.
Or rinse off.

We do the line up of flour / egg wash / Progresso Italian bread crumbs........then fry in small batches in olive oil.

Wipe out pan between frying batches and add more olive oil.

It is delicious just plain fried as above.

But real eggplant parm needs to be layered with sauce and mozarella.
Use a 9 x 13 baking dish.........or larger pan for more eggplant.....

Layer it with the marinara sauce and top with mozarella......or you can put some between the layers as well.....lightly.

BAKE in oven........read your recipe for temp and time.

Tastes great leftover.........hot or cold. My favorite of favorites.

[dkrhardy]

WOW! A bunch of great ideas. My DW (Darling Wife) peels it, cuts it across the thing, not lengthwise, and does lightly salt it to let the thing dry out (paper towels). Then she does like most do, only she uses Panko crumbs and also uses EEVO to fry it. GL
Don & Kaz

[graciegirl]

Yum-O...as Rachel Ray says. It was just great and I read every post carefully and followed your wonderful advice. It was SO good. I feel so empowered now that I have made my first eggplant parmesan. Helene and Sweetie didn't leave a crumb. Sweetie says I can cook for him for another fifty years.

Ciao! AND THANK YOU!

[Cynbod]

I have made lots of eggplant over the years and have just now started to bake the breaded eggplant instead of frying. Cuts out a lot of grease.

[asianthree]

sound like we need an eggplant cook off

[senior citizen]

Some great tips already so I will just add a few from me:

Peel the eggplant. Slice it in thin 1/4 " slices lengthwise and if you find it too long then cut those lengthwise slices in half.

I place the slices on a large plate with milk on it and soak them on both sides for about 5 min per side, then on another plate beat one egg with a bit of milk and coat both sides of the slices, next put each slice on a plate of Italian Seasoned bread crumbs (Progresso or Contadina is good) for both sides.

Then using other than Extra Virgin Olive Oil, either cornoil, safflower or peanut oil, fry the slices on both sides till brown on each side.

Then place the fried slices on a plate covered with papertowels and cover each layer with additional paper towels to absorb oil.

If you have already made sauce great, otherwise you can use a very good quality jar of marinara sauce. I place a row of the fried pieces in a corningware dish then spoon on sauce over each piece, season with Italian Spices and top each piece with a small piece of mozzarella cheese, Buffalo mozzarella if you can get it, then continue placing pieces on top of each other piece and repeat the sauce, spice and cheese. When you have the dish filled add additional sauce, spices and cheese on top, Cover and bake at 325 degrees for about 40 minutes.

Enjoy.

P.S. I usually do up some Italian Sausages in sauce to accompany the eggplant.

YES YES YES TO YOUR ABOVE INSTRUCTIONS...................

"Then place the fried slices on a plate covered with papertowels and cover each layer with additional paper towels to absorb oil. "

I forgot to mention that.....glad you did as it's extremely important to absorb the oil............before baking it..........Buffalo mozarella is great in this dish as well..........

I thought I had sent Gracie my full recipe for Eggplant Parm, thus didn't go into any great detail this time around.......but so important to do as you said........

[rubicon]

Hi Gracie,

I'm also from European decent, but married an Italian. I make it similar to everyone here. I peel the eggplant. I make a batter, flour-milk-eggs. Goes in the batter and then in the breadcrumbs, and then fry it. The sauce is the most important. The quality and consistency of the tomatoes is for me the big thing. I use Tussorroso Crushed tomatoes. To make an easy sauce, I use 1 lb of ground beef, and 1 lb of ground pork. You can add italian sausage, or a pork chop. Brown up the meat, pour in 3 -4 cans of the tomatoes. Add a bunch of Garlic powder and Onion powder. Cook on low for 3 hours. Stir it every 20 minutes or so. That's it. I also use very strong cheese. I like a Sharp Provolone and Pecorino Romano ground together. I'll be there in November and we can have some Italian cooking lessons. My Italian MIL taught me to make homemade tortillini's, ravioli, marsala, pesto. Lots of yummy italian. There's nothing more fun than a Tortillini party. Hang out, dring some wine, make Tortillini's and then eat em. :)

FYI : Italians are also Europeans.

ciao

[rubicon]

This thread tells you why my parents were right when they taught me not to discuss politics, religion or cooking because in doing so you could get yourself into real trouble...but then I never listened to my parents

Ciao

[tainsley]

Recipes all sound similar to mine and I am getting hungry! I like to top mine with shredded Asiago Cheese and Parmigiano Reggiano cheese (love cheese). Also fresh basil leaves on top...yummy!

[cathyw]

So....did you make the eggplant ?? How did you make it and was it DELICIOUS ? I'm sure it was.

[applesoffh]

Here's another version, one that my Sicilian-American mother always makes, and it's quite different from the others mentioned here.

Peel your eggplant, slice into 1/4" slices or rounds, and salt. Put in a colander, top with a plate and weigh the plate down. Wait about hald an hour, and pat the eggplant dry with paper towels.

Put your olive oil (NOT EVOO) in skillet and fry the eggplant. No flour, breading or egg) until a bit soft. Turn, and cook other side. Drain well.

Make your sauce by sauteeing chopped garlic until aromatic. Add a can of crushed plum tomatoes, salt and pepper to taste. Add fresh basil, torn by hand, the last 5 minutes of cooking. A little oregano, if desired, may be added at this time. Don't overcook the sauce.

In a baking dish. layer a little sauce. Add the eggplant, layering evenly. Top with a little more sauce. Generously sprinkle freshly grated parmesan cheese and bake in 350 oven for about 20 minutes. No mozzarella cheese. It's a parmesan. Sounds simple, and is served on top of macaroni. Delish! and makes a great sandwich...

[graciegirl]

So....did you make the eggplant ?? How did you make it and was it DELICIOUS ? I'm sure it was.

I did and It was delicious. I posted yesterday and we are warming up the leftovers right now.

Makes me sad I came so late to real guidance in Italian cooking.

But with all your help I may try another recipe soon.

Applesoff's version sounds very good too. Maybe I should ask...what is your favorite Italian dish that you make at home? I love Chicken Piccata out... do any of you make it at home?

[Cynbod]

Here is how I make Chicken Picatta; I use skinless chicken breasts cut in half ( not as thin as a cutlet), dredged in flour seasoned with salt and pepper. Heat oil and butter and saute chicken. Remove chicken and add a little broth and lemon juice and zest. Simmer a coule of minutes and throw in some capers. Return chicken to pot for a few minutes. Service with pasta, but my family likes it with rice.

[collie1228]

My Linda makes the best spaghetti. She starts with canned sauce, either Wegman's Diavolo or Wegman's Grandpa's Sauce, and adds to it a small can of tomato sauce with green chilies. Then she adds a pound of Gianelli's hot sausage, either regular or turkey, depending on how healthy she wants the sauce to be. And she'll also add chopped green peppers, garlic and onions too. All of this goes into the crock pot, and over the next 5-6 hours she occasionally skims the fat off the top. I get home at 6:00PM, and the kitchen smells outrageous. She makes angel hair pasta and serves it up with some fresh Italian bread from Wegman's bakery (and sometimes she gets the more expensive bread - the $4 big round loaf with garlic cloves baked in it - yum). She likes cheese sprinkled over the top on hers, but I'm a purist - no cheese for me. Add a bottle of good Chianti classico from Pascale's, and it's a purely perfect Syracuse Italian night for us. When we move to TV later this year, we'll have to bring a stock with us from Wegman's. And any visitors from Central NY will be expected to transport some as well.

[dkrhardy]

That sounds good, but, as you know, we have no Wegman's at TV! Soooo ......

[bandsdavis]

So I am very relieved to see that there are as many opinions on cooking eggplant parm as there are on every other subject on TOTV! Kind of strengthens my belief in humanity!

B.

[senior citizen]

I did and It was delicious. I posted yesterday and we are warming up the leftovers right now.

Makes me sad I came so late to real guidance in Italian cooking.

But with all your help I may try another recipe soon.

Applesoff's version sounds very good too. Maybe I should ask...what is your favorite Italian dish that you make at home? I love Chicken Piccata out... do any of you make it at home?

Gracie.........

Lemon Chicken Piccata is also my very favorite and very easy to make at home.....in about 20 minutes prep time and 30 minutes sauteeing time, etc. I can never find the capers, so I leave them out.....but here's the recipe below. I serve it with baby broccoli florets over which I drizzle a small amount of olive oil that has been sauteed with garlic cloves, pinch of salt and pepper.

Lightly buttered Angel hair pasta is a nice "go along" dish but also Italian rice which takes a bit longer with all the stirring. Angel hair cooks in 2 or 3 minutes....so I'd go with that. Buy the kind that comes in "nests" then you can make just how many portions you want for your husband, daughter and yourself......or more for company.
I think it's called DeCeci, imported from Italy (angel hair pasta).



LEMON CHICKEN PICCATA: (4 servings)


3 LARGE BONELESS, SKINLESS CHICKEN BREAST HALVES CUT INTO 1/2 INCH MEDALLIONS. (DO NOT FORGET TO POUND THEM THIN)

SALT & PEPPER TO TASTE

1/2 CUP ALL PURPOSE FLOUR....

2 TABLESPOONS OLIVE OIL........ADD MORE AS NEEDED

1 CLOVE MINCED GARLIC

1 CUP "COLLEGE INN" CHICKEN BROTH (IN A CAN) can use low sodium

1/2 CUP WHITE WINE (OPTIONAL)

1/2 FRESH LEMON, THINLY SLICED

1/4 CUP FRESH LEMON JUICE

2 TABLESPOONS CAPERS, DRAINED & RINSED

3 TABLESPOONS BUTTER

2 TABLESPOONS ITALIAN FLAT LEAF PARSLEY


PREHEAT OVEN TO 200 DEGREES..........

PLACE A SERVING PLATTER IN THE OVEN AS A WARMING PLATE.....

PLACE THE CHICKEN BETWEEN SARAN WRAP OR PARCHMENT PAPER AND POUND THIN..........

SEASON THE CHICKEN BREAST WITH SALT AND PEPPER AND DREDGE THEM IN FLOUR....
(some people use bread crumbs but the original calls for flour)

HEAT THE OIL IN LARGE SKILLET AND PAN FRY THE CHICKEN UNTIL GOLDEN BROWN ON BOTH SIDES.

IT JUST TAKES 2 OR 3 MINUTES PER SIDE........

WORK IN BATCHES AND DO NOT CROWD........ADD MORE OIL IF NEEDED.

NOW........PLACE THE SAUTEED CHICKEN MEDALLIONS IN THE OVEN ON THE WARM PLATTER TO HOLD THEM WHILE YOU MAKE THE SAUCE

A THIN COATING OF OIL SHOULD REMAIN IN THE SKILLET.

SAUTE THE MINCED GARLIC CLOVE / CLOVES UNTIL FRAGRANT....
ONLY A FEW SECONDS......DON'T BURN THE GARLIC...

POUR IN THE CHICKEN BROTH.

POUR IN THE WINE IF YOU ARE USING IT.......

SCRAPE ANY CRUSTY CHICKEN BITS FROM THE BOTTOM OF THE FRYING PAN......

NOW...STIR IN THE LEMON SLICES AND BRING TO A BOIL.

LET COOK, STIRRING, UNTIL SAUCE REDUCES TO APPROXIMATELY 2/3 OF A CUP.........SHOULD TAKE ABOUT 5 MINUTES.

NOW ADD THE LEMON "JUICE".......(AND CAPERS IF YOU HAVE THEM).

SIMMER UNTIL SAUCE IS REDUCED AGAIN AND SLIGHTLY THICKENED.
APPROX. 5 MORE MINUTES.

ADD THE BUTTER TO THE SKILLET.....LET IT MELT INTO THE SAUCE.

ADD THE PARSLEY........AND TAKE SKILLET OFF THE HEAT.

ARRANGE THE CHICKEN ON SERVING PLATES AND POUR THE SAUCE OVER TO SERVE. GARNISH WITH MORE LEMON SLICES......

Better buy a big bag of lemons.......for the juice, the recipe and garnish.

IT MAY SOUND COMPLICATED BUT IT IS VERY VERY SIMPLE TO MAKE.
YOU REALLY CANNOT RUIN IT. I PROMISE.

It also "holds well" for latecomers. You can double or quadruple this recipe for when your family visits, Gracie.

Again, there are many versions.......but they basically all taste the same.

A nice "light" meal........with the broccoli for color and angel hair pasta.

[graciegirl]

Gracie.........

Lemon Chicken Piccata is also my very favorite and very easy to make at home.....in about 20 minutes prep time and 30 minutes sauteeing time, etc. I can never find the capers, so I leave them out.....but here's the recipe below. I serve it with baby broccoli florets over which I drizzle a small amount of olive oil that has been sauteed with garlic cloves, pinch of salt and pepper.

Lightly buttered Angel hair pasta is a nice "go along" dish but also Italian rice which takes a bit longer with all the stirring. Angel hair cooks in 2 or 3 minutes....so I'd go with that. Buy the kind that comes in "nests" then you can make just how many portions you want for your husband, daughter and yourself......or more for company.
I think it's called DeCeci, imported from Italy (angel hair pasta).



LEMON CHICKEN PICCATA: (4 servings)


3 LARGE BONELESS, SKINLESS CHICKEN BREAST HALVES CUT INTO 1/2 INCH MEDALLIONS. (DO NOT FORGET TO POUND THEM THIN)

SALT & PEPPER TO TASTE

1/2 CUP ALL PURPOSE FLOUR....

2 TABLESPOONS OLIVE OIL........ADD MORE AS NEEDED

1 CLOVE MINCED GARLIC

1 CUP "COLLEGE INN" CHICKEN BROTH (IN A CAN) can use low sodium

1/2 CUP WHITE WINE (OPTIONAL)

1/2 FRESH LEMON, THINLY SLICED

1/4 CUP FRESH LEMON JUICE

2 TABLESPOONS CAPERS, DRAINED & RINSED

3 TABLESPOONS BUTTER

2 TABLESPOONS ITALIAN FLAT LEAF PARSLEY


PREHEAT OVEN TO 200 DEGREES..........

PLACE A SERVING PLATTER IN THE OVEN AS A WARMING PLATE.....

PLACE THE CHICKEN BETWEEN SARAN WRAP OR PARCHMENT PAPER AND POUND THIN..........

SEASON THE CHICKEN BREAST WITH SALT AND PEPPER AND DREDGE THEM IN FLOUR....
(some people use bread crumbs but the original calls for flour)

HEAT THE OIL IN LARGE SKILLET AND PAN FRY THE CHICKEN UNTIL GOLDEN BROWN ON BOTH SIDES.

IT JUST TAKES 2 OR 3 MINUTES PER SIDE........

WORK IN BATCHES AND DO NOT CROWD........ADD MORE OIL IF NEEDED.

NOW........PLACE THE SAUTEED CHICKEN MEDALLIONS IN THE OVEN ON THE WARM PLATTER TO HOLD THEM WHILE YOU MAKE THE SAUCE

A THIN COATING OF OIL SHOULD REMAIN IN THE SKILLET.

SAUTE THE MINCED GARLIC CLOVE / CLOVES UNTIL FRAGRANT....
ONLY A FEW SECONDS......DON'T BURN THE GARLIC...

POUR IN THE CHICKEN BROTH.

POUR IN THE WINE IF YOU ARE USING IT.......

SCRAPE ANY CRUSTY CHICKEN BITS FROM THE BOTTOM OF THE FRYING PAN......

NOW...STIR IN THE LEMON SLICES AND BRING TO A BOIL.

LET COOK, STIRRING, UNTIL SAUCE REDUCES TO APPROXIMATELY 2/3 OF A CUP.........SHOULD TAKE ABOUT 5 MINUTES.

NOW ADD THE LEMON "JUICE".......(AND CAPERS IF YOU HAVE THEM).

SIMMER UNTIL SAUCE IS REDUCED AGAIN AND SLIGHTLY THICKENED.
APPROX. 5 MORE MINUTES.

ADD THE BUTTER TO THE SKILLET.....LET IT MELT INTO THE SAUCE.

ADD THE PARSLEY........AND TAKE SKILLET OFF THE HEAT.

ARRANGE THE CHICKEN ON SERVING PLATES AND POUR THE SAUCE OVER TO SERVE. GARNISH WITH MORE LEMON SLICES......

Better buy a big bag of lemons.......for the juice, the recipe and garnish.

IT MAY SOUND COMPLICATED BUT IT IS VERY VERY SIMPLE TO MAKE.
YOU REALLY CANNOT RUIN IT. I PROMISE.

It also "holds well" for latecomers. You can double or quadruple this recipe for when your family visits, Gracie.

Again, there are many versions.......but they basically all taste the same.

A nice "light" meal........with the broccoli for color and angel hair pasta.

Senior. Whatta girl! I know everyone just copied this. I sure did. I can't wait to try it. I always wonder when something calls for capers whether mine have been in the refrigerator since Hector was a pup and if I should use them.

[senior citizen]

Senior. Whatta girl! I know everyone just copied this. I sure did. I can't wait to try it. I always wonder when something calls for capers whether mine have been in the refrigerator since Hector was a pup and if I should use them.

Funny. I never can find them. Maybe they just don't carry them up here.
I have never ever used capers.....and it still comes out very tasty.

Don't use them if they are that old.....one never knows about botulism, etc. I'm serious. Even refrigerated stuff has an expiration date.

Good luck with the recipe......it just looks big and daunting, but it is not.

If you do not like the flavor of lemons, you can skip putting the lemons into the cooking part of the receipe.........and just use the lemon juice.
That would give it a milder lemon flavor.

But do garnish with nice fresh lemon slices. The white wine adds a nice touch, but if you don't have it on hand........again, I've made it both ways. You do need the chicken broth and lemon "juice" though....so get enough lemons to squeeze.

[senior citizen]

P.S. to the Chicken Piccata Recipe..........

Use Arborio rice for the Risotto.............

if you'd like that as a side dish (and not angel hair pasta)

RISOTTO:

Serve as side dish or main course to vegetarians...........

Ingredients:

1 tablespoon olive oil
3 small onions , finely chopped
1 clove garlic, crushed
1 tsp. fresh parsley, minced
1 tsp. celery, minced
salt and pepper to taste
1 1/2 cups fresh mushrooms
1 cup whole milk
1/4 cup heavy cream
1 cup ARBORIO rice for the risotto......it's Italian rice, not Uncle Bens
4 cups vegetable stock (or you can use chicken broth for non vegetarians)
1 tsp. butter
1 cup grated parmesan cheese

HEAT OLIVE OIL IN LARGE SKILLET OVER MEDIUM HIGH HEAT.

SAUTE ONION AND GARLIC IN OLIVE OIL UNTIL ONION IS TENDER AND GARLIC IS LIGHTLY BROWNED.

REMOVE GARLIC.

STIR IN PARSLEY, CELERY, SALT AND PEPPER.

COOK UNTIL CELERY IS TENDER, THEN ADD THE MUSHROOMS.

REDUCE HEAT TO LOW, AND CONTINUE COOKING UNTIL THE MUSHROOMS ARE SOFT.

POUR THE MILK AND CREAM INTO THE SKILLET.

STIR IN THE ARBORIO RICE........

HEAT TO A SIMMER.

STIR IN THE VEGETABLE STOCK......INTO THE RICE, ONE CUP AT A TIME
UNTIL IT IS ABSORBED. IF YOU NEED MORE BROTH, USE ANOTHER CUP.

WHEN THE RICE HAS FINISHED COOKING, STIR IN THE BUTTER AND PARM CHEESE.
REMOVE FROM HEAT. SERVE HOT.

YOU CAN ALSO MAKE RISOTTO "PLAIN" AND IT'S JUST AS GOOD.
FOLLOW THE INSTRUCTIONS..........JUST KEEP STIRRING..........

ARBORIO RICE COMES IN A CLEAR "JAR" .........IT WILL SAY "FOR RISOTTO"
or....ITALIAN ARBORIO RICE.