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Veal Piccata Recipe

Veal Piccata

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (73)

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Average Rating:

Total Reviews: 73

Showing 21-30 of 73

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  • on September 24, 2010

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    I just made this for lunch...what a winner! I adore veal piccata and no longer have to go to a restaurant for it. I agree to watch the salt, taste as you go so you hit your perfect level. I used Kosher salt which is a little more mild.

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  • on August 29, 2010

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    Super tasting simple recipe! Goes great with a side of pasta, garlic buttered egg noodles, or roasted herbed potatoes. Recommend a crisp fruity white wine to cut through the citrus. Can't wait to make it again.

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  • on June 11, 2010

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    I am pretty sure this recipe would make a shoe sole taste amazing. It works for chicken, pork, veal - I'm going to get creative soon and see what else can be "Piccata-ed". I use low-sodium chicken stock, and watch your additional salt when preparing the sauce - taste it before you season it!

    Try Barefoot Pinot Grigio, it is in expensive and works great with this dish.

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  • on May 22, 2010

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    Anyone have any suggestions for a substitute for wine in this recipe?

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  • on March 08, 2010

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    Ok, this was my mistake but when I made this recipe it turned out a bit too salty for my taste even without using all of the salt the recipe called for. I ended up using salted butter and a cooking wine (that had salt instead of a table wine, since I didn't see anywhere in the recipe not to use them. So just a heads up to not do what i did! I am very exited to try this recipe again without all the extra salt!

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  • on March 01, 2010

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    Easy and wonderful. I was low on wine so used a better one than I usually cook with, and had some fresh cilantro I used instead of the dried parsley. The sauce was slightly more lemony than I would prefer for the pasta, but on the veal it was excellent. I will make this again, and again.

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  • on February 15, 2010

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    This is the best veal piccata I've ever had! The instructions are very clear and easy to follow and my Valentine's dinner came out perfectly. I made no changes... none needed!

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  • on January 24, 2010

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    I followed this recipe to the letter. There are a lot of steps, so I would classify it as intermediate level. Adding the ingredients in the order specified really made the sauce layered with flavor. I served the veal and sauce over hot buttered herbed angel hair pasta. I think it is important that the veal scallops are thin to begin with, as my four totalled .95 lbs. and would have been tastier if thinner and Emeril's recipe calls for the four total .75 lbs. What a keeper!

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  • on February 12, 2009

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    I LOVE veal piccatta and have been experimenting with different recipes. This one so far has been the best and not difficult to make at all. My husband loved it. The only change I made was using 2 TB of butter versus 5. Making it again this weekend for company. Thanks Emeril!

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  • on January 18, 2009

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    I love this recipe, furthmore, the guests that I have served it to always ask for the recipe! It is delicious, light and easy.
    Thanx Emeril!

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