Veal Piccata with Angel Hair and Parmigiana-Reggiano

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Made this recipe for my husband and in-laws and it was very easiy. The only part where you have to be careful is not to overcook the veal. The pasta was not plain with the herbs and parmesean cheese melted into it. My recommendation is to make the pasta last to keep it warm. If you make it first and cover it, it does not stay hot and can become dry. Also, next time I'm going to double the sauce since it was absorbed into the breaded veal once I placed the veal back in the saute pan. Plus we love sauces. Overall, great recipe and a definite keeper.

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This is such a yummy recipe for CHICKEN Piccata. Yes, we prefer chicken and this will work equally as well. Not enough sauce for our preference cause it's soooo yummy...for the two of us I double it. Otherwise, I follow to the tee. Thanks for yet another winner Emeril

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Delicious! I used pork tenderloin, cut on a diagonal so the slices would be a bit longer and not just little circles. I also just used some leftover whole wheat spahgetti nodles that were in the cupboard intead of angel hair. Oh, and halved the amount of basil since I used dried instead. So yummy! Even my 2-yr old loved it!

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I wanted to try something Italian tonite and opted for Emeril's piccata. What a great choice! I've never used an Emeril recipe before but based on the fantastic flavor this produced, I'll certainly try more of his creations.

The only issue I faced was a lack of liquids after deglazing the pan. Really no sauce left to speak of. Who knows what I did wrong....

Again, fantastic meal. ANd yes, have all your ingredients prepped and ready to go as this moves fast. Cooking the pasta at the same time is helpful too.

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Ive made this with both veal and chicken and its very good in either case. Great for entertaining.

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I made this with minute steaks and it was so good. The sauce is outstanding. I didn't have fresh parsley or basil so I used dried and it turn out great. I think the key to it was the lemon juice and capers. Just delicious.

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I make this recipe at least once a week because it is so easy to make. I double the batch and use chicken to ensure leftovers for lunch at work the next day. I boil the water while the first batch of chicken cooks and then by the time the second batch of chicken is ready to pull out of the pan the water is boiled and ready for the pasta, then all I have to do is complete the sauce while the pasta cooks. Like someone else mentioned before I can always shock the pasta IF it is ready first but I find that most of the time I am actually waiting on the pasta.

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Per some of the other reviews, please plan ahead by having everything lined up and ready to go before heating oil and boiling water. Key for me is having the veal or chicken (what I used ready PRIOR to the pasta. I finish off each noodle plate individually in a separate sauce pan, then put the fillets over the pasta and spoon on sauce. If you make the pasta ahead of time...well, that just doesn't work. It gets cold and gluey. Also, I pare down the amount of capers and use the little ones. In the end, this flavor is killer, the fillets are unbelievably tender and to not go back for seconds, if there are any available, requires tremendous restraint. This is a major league keeper. Jack from Wilmington, NC

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I love this recipe. It's easy but looks like a chef made it. My husband tells everyone that I'm a gormet cook! HA HA! thanks for all the help Emeril!

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This recipe is excellent I have prepared it several times with the original and several variations of my own. My favorite is adding a tablespoon of fresh chopped rosemary to the pasta and an extra teaspoon of lemon juice to the picatta. The added bite of the lemon and the fresh rosemary give it an extra kick! Amazing flavor!