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    You are in: Home / Recipes / Teresa's Veal -or-Chicken Piccata Recipe
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    Teresa's Veal -or-Chicken Piccata

    Average Rating:

     122 Total Reviews

    Showing 1-20 of 122

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    • on January 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.

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    • on February 01, 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.

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    • on March 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.

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    • on January 08, 2003

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

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    • on February 11, 2011

      Delicious. Have made this 3 times and was great. We tried it without the flour, using pam and a tablespoon of oil to brown and did not add the butter (for lower calorie) then added lemon juice we had on hand rather than the called for sliced lemons. One of our favorite recipes for chicken. Thank you!!

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    • on October 15, 2007

      I LOVE Chicken Picatta - and this recipe is AMAZING! I used white pepper, and seasoned PRIOR to dusting the chicken with flour so that the salt and pepper would stick. I also used wheat flour instead of white - not only did it taste great, it added a nice golden look too! I did, however, make a couple mistakes that I want to share. I burnt my garlic (I recommend turning the burner down to Med/Low just prior to adding the garlic, and then turning it back up just after adding the wine and broth). I also ran out of sauce - this sauce was just TOO good to be TRUE, I wish I had doubled or even trippled the sauce so that I had some extra to top the rice/noodles off with. The original recipe made just enough for the chicken, but no more. If you want Picatta - it doesn't get any better than this!!!

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    • on September 05, 2003

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

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    • on August 01, 2010

      An absolute favorite recipe in our house! Make it all the time. We serve it over angel hair with broccoli or brocolini.

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    • on February 10, 2010

      This was wonderful. I wanted a recipe similar to what I get in restaurants and I believe this is it. I love lemon but thought this was just a little too tart. I gave it 5 stars though because my husband didn't think there was anything wrong with it. I'm going to make it again tonight to go with salmon. I might substitute dried dill for the capers. Who knows. I won't know until I do it. I'll let you know the results tomorrow. Thanks for sharing your great recipe.

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    • on June 24, 2009

      O.M.G. This is good. Had it with broccoli! Hubby and I gobbled it down!

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    • on January 24, 2009

      Yum, yum yum! I used filleted chicken breasts for this, increased the garlic by at least double and doubled the sauce recipe. I made this alongside white rice that I drizzled the sauce over and it was wonderful. I served this with Garlic-Roasted Broccoli Drizzled With Balsamic Vinegar and we were enjoying an excellent dinner. I did salt and pepper the chicken, as well as, the flour to ensure the chicken was seasoned. Even my 2 and 4 year old enjoyed this one. Thanks!

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    • on January 18, 2007

      This is a wonderful recipe. I have made it several times. I double the broth and wine and add artichoke hearts. I always get compliments when I serve this meal!

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    • on March 31, 2005

      I used Perdue thin-sliced chicken breasts and followed the recipe exactly. Although the capers are optional, I chose to use them but found 3 tablespoons way to much. I left the lemon slices in the sauce but I'll remove them next time.....I got a few tart bites with them left in. Thanks for a great recipe. I will definately be making this again.

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    • on March 10, 2005

      Great! I cut back on the oil and butter, used fat free chicken broth, and added a dash of parmesan cheese at the end. Delicious. Thank you for this tasty, easy recipe!

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    • on March 22, 2004

      Wonderful, this was as delicious as it was quick to make! I made the chicken verson but left out the capors.

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    • on January 12, 2004

      Great, great dish. Very easy. We like to use boneless chicken thighs.

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    • on November 19, 2003

      Great. Wonderful blend of flavors-just right.

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    • on April 14, 2003

      Very delicious and easy to make. I made itfor family and friends and all really enjoyed the flavor. I doubled the sauce portions and added a few more of the capers. Making it again tonight!

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    • on February 26, 2012

      Easy recipe! I combined yours and another blogger "sage"' instructions to make a wonderful aromatic lemony chicken piccata! It certainly is by taste and trial and error. I served with wild rice and steamed zucchini. Nice and easy recipe.

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    • on February 03, 2012

      Delicious !!! Although I had to tweak it a bit: substituted white wine with apple juice and garlic cloves with garlic powder, also squeezed lemon instead of adding wedges and it was still delicious !!!! Thank you so much for posting, this is a keeper !!

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    Nutritional Facts for Teresa's Veal -or-Chicken Piccata

    Serving Size: 1 (217 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 482.8
     
    Calories from Fat 317
    65%
    Total Fat 35.3 g
    54%
    Saturated Fat 12.6 g
    63%
    Cholesterol 140.0 mg
    46%
    Sodium 323.9 mg
    13%
    Total Carbohydrate 3.9 g
    1%
    Dietary Fiber 0.6 g
    2%
    Sugars 1.0 g
    4%
    Protein 29.9 g
    59%
    Detailed Nutrition Values About Nutrition Info
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