92 Reviews of Teresa's Veal -or-Chicken Piccata

From: MEAN CHEF

On Mar 21, 2003

Made chicken version. The recipe worked great as printed and was delicious.The balance of all of the ingredients is right on. Recipe does not say what to do with the chicken broth, but I added it with the wine. Served with jasmine rice. I also seasoned the chicken before dusting with flour, otherwise s&p won't stick.

From: Angela Sara

On Jan 10, 2003

Absolutely delicious!! I used skinless chicken breasts and apple juice instead of the wine and added 1 tablespoon of butter instead of the two spoons in the recipe. The sauce was beautiful and the lemon slices were just right. We had this with mashed potatoes and brocolli. We all enjoyed it. Thanks for posting, Tgirl.

From: ~jb4~

On Feb 1, 2003

My family enjoyed these. I doubled on the ingredients, and left out the capers, and it was delicious. It will be a monthly meal in our house.

From: J Bowen

On Apr 24, 2005

We loved this dish. I did not include the capers, don't like. Next time I will omit the lemon slices and just squeeze in some lemon juice. Served with angel hair pasta and a tossed green salad and hot french bread

From: Karen Thomspon

On Jan 8, 2003

Light and quick dinner-very nice-will make many times in the future!

From: JMKetcha

On Sep 5, 2003

Great recipe! I made the chicken version. Used only 2 tablespoons of parsely though.

From: kim myles

On Dec 5, 2004

Great, easy and fast . Love lemon and this was a great piccata. Only thing diff. I did was mix flour w/s&p - that way it stays on the chicken. Thanks for the recipe!

From: MohawkPrincess

On Dec 9, 2004

The occassion: Absolutely nothing. I really wanted to try this recipe and my entire family found it to be extremely DELICIOUS! I made the chicken version and also left out the capers. Instead of the butter, I had to substitute "I Can't Believe Its Not Butter". For a side, I made Minute Brown Rice. (I boiled together 1/2 cup of chicken broth and 1/2 cup of water and used a little over 1 cup of rice). The sauce from the chicken over the rice made a fantastic dish! We literally made pigs of ourselves. This is definitely a keeper!

From: mariabrown

On Apr 4, 2009

Served this up with bow tie pasta and snap peas and it has been all gobbled up. I did double the sauce since I made extra pasta but then had to add a touch of flour to thicken it up a bit. It was fabulous nonetheless. Thanks for a keeper!

From: Barbara Polowetz

On Jul 30, 2007

YUUUUUUUUUM!! Way to easy to put together and it tastes just like it's from Carraba's. I used one cup each of white wine and chicken broth to make more sauce. I served it with Barilla tubini. I might try adding some creminis next time. Fabulous recipe!!