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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 71-73 of 73

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  • on November 23, 2004

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    I tried this recipe using 4 boneless, skinless chicken breast halves instead of the veal and pounded them out to 1/8 inch. It worked great. The sauce was fabulously rich and delicious, and the chicken fork-tender. Thanks, Emeril, for another great recipe to add to my repertoire .

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  • on September 21, 2004

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    So simple...will make it again, but use MUCH MUCH less salt. I used a white Zinfandel in place of white cooking wine. Worked out pretty well!

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  • on June 01, 2004

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    The recipe was so good. I really enjoyed the simple ingredients and how easy it was to do. I would however recommend less salt. The lemon and the capers add a lot of saltiness naturally to the dish so less salt would have been more to my liking. Also I would recommend this recipe with chicken. Try it. It was delicous!!

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