Who's Cooking: Joanne Lisi

A teacher's assistant at a nursery school, she lives in Franklin Square with her husband and two children.

½ cup plus 2 tablespoons olive oil

1 cup plain breadcrumbs

¼ cup grated Parmesan cheese

1 garlic clove, crushed

1 plum tomato, seeded, peeled, and chopped

1 small Vidalia onion, halved and thinly sliced

1 pound "spiedini-cut" (very thin and small pieces) veal cutlets

1 small bunch dried or fresh bay leaves

Juice from 1 large lemon

1 tablespoon dried oregano

1 teaspoon salt

1/8 teaspoon ground black pepper

1. Combine 2 tablespoons olive oil, bread crumbs, cheese, garlic, tomato and half of the onion in a pan and saute until moistened and soft.

2. Heat a gas grill to medium. Lay cutlets on wax paper. Spread 1 tablespoon bread-crumb mixture over each, roll up and secure with a toothpick. Push a bay leaf and an onion slice through the exposed part of each toothpick.

3. Combine remaining ½ cup olive oil, lemon juice, oregano, salt and pepper in a small bowl. Set aside.

4. Grill veal bundles, turning to cook all sides, about 12 minutes total. Pour lemon mixture over cooked veal bundles and serve immediately. Serves four.