Veal Piccata with Parsley and Capers

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excellent stuff. use some sauca bianca in the parmy. siciliano.

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love it!!!!

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Yummy! We loved it!

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I used chicken instead of veal. This is one of my favorite recipes. Love it!

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This has been our family favorite for the last year or so.
It is amazing!!! Our family thanks you!

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I made it with chicken instead & followed directions. My conclusion is either dont add the salt or skip the lemon pepper season. Lemon pepper already has salt in it. Going to try it with out lemon pepper season...

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I didn't have veal so I used chicken, the seasoning was great on the chicken. When I read some of the other reviews I was concerned about the bitter taste and all the lemon so I used less lemon juice, wine & capers then it called for. I could not believe how bitter this sauce was. I added 4 more tablespoons of butter and it still did not help (total of 6 tbs.. I thought to add heavy cream to see if that would help and it didn't. I don't know what isn't working in this sauce but it is bitter and with all the acid I think it is a over whelming taste of capers & wine. It calls for white wine maybe if you use a sweet wine it may help.....I'm lost with this one.

I didn't use the sauce on my chicken. In another pan I put a good amount of olive oil, 2 tablespoons of butter and 2 teaspoons of garlic over meadium high heat. I let the garlic simmer for a couple of minutes and put that over my chicken. It was good.

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easy recipe if you have the ingredients. i don't usually keep capers in refrig. you don't mention what to serve with the veal like pasta.. i served fettucinni. came out wonderful. my friends never had veal or capers, so it was a treat, they said i raised the bar...

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I have made this dish twice now. All the flavors are very good. The recipe is also easy to follow.

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This recipe was very hard to follow, especially if you substitute pork like Chef Lee recommends. Mine didn't turn out at all like the one on television. Guess I haven't perfected it yet.