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Veal Piccata with Parsley and Capers Recipe

Veal Piccata with Parsley and Capers

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (55)

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Average Rating:

Total Reviews: 55

Showing 41-50 of 55

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  • on January 23, 2006

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    The title of the recipe is redundant, but I don't nit pick about recipe titles. This is an excellent veal piccata!!!!!!!!!!!!!

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  • on January 19, 2006

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    excelent

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  • on January 19, 2006

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    I'd never tried making veal piccata before, and I can't imagine any recipe for it being better than this. I'll experiment now that I know it's so easy. I don't agree about the lemon being too strong in this recipe. For us, it was perfect!!!

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  • on January 19, 2006

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    I find that too many piccatta recipes go way overboard with the lemon. This is one of them, unfortunately.

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  • on January 18, 2006

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    It could have been tofu instead of veal. You'd never know for the lemon.

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  • on January 17, 2006

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    This had enough overpowering lemon acidity in it to cook an entire freaking veal SHANK without the oven. Well SL got this recipe down pat; it's a LEMON alright!

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  • on January 17, 2006

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    I tried the recipe last night. It was really good and quite easy to make. I am passing on the recipe to my mom and sister. Thanks!

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  • on January 13, 2006

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    You'll have to do a lot of "tweaking" to make this taste good. Probably easier to use a different recipe.

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  • on January 12, 2006

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    Super flavorful. I thought this was even better than my favorite restaurants rendition of veal piccata.

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  • on January 07, 2006

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    great show!!!

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