"Very tasty recipe, and very easy to make. Instead of following the noodle soaking instructions in the recipe, use the instruction on the noodle package. 10 minutes soaking in warm water was not nearly enough time. The instructions on the noodle package I used said to soak in very hot water for 30 minutes. Before putting in 2 TBSP of sambal oelek, check your jalapenos for heat. In my case 1 TBSP was plenty because the peppers I bought were very hot. And also check the stink factor on the fish sauce before using it. Cut it with a little water if the odor is too strong. I highly recommend this recipe and will be making it again soon."

"Another terrific base recipe from Emeril. I say "base," because the recipe can be varied in so many ways to suit individual tastes. The meat was very tender and tasty. I had to add a little more salt and pepper than the recipe calls for. And I steamed the potato cubes before adding them to the pot. That way the potatoes serve as a thickener for the gravy. Steaming the potatoes doesn't make them too watery like boiling does. If the potatoes don't disintegrate in the pot, the gravy is too watery. And boiling the potatoes would only add to that. I also added some ground chili de arbol powder, just a pinch. This kicked it up without changing the flavor like other peppers might. Whenever we have dinner guests who like spicy cuisine, this is one of my go-to recipes.

"This is a terrific recipe. It's great as-is, or can be varied in so many different ways. I added a small habanero pepper from my garden to kick it up a notch (or 10!!). Instead of chicken breast, you can use the more flavorful boneless skinless chicken thighs. You can also add andouille sausage as well as shrimp. Just remember to add the shrimp towards the end so they don't get tough. As soon as the raw color disappears, the shrimp are done perfectly.

"The breading on the cutlet was very nice, so crisp and tasty. Although if you follow the recipe measurements you'll have way too much flour and breading mix left over. However, 2 eggs were just enough for 6 cutlets. The sausage and vegetable "stuffing" flavor was much too strong for the more delicate flavors of the cutlets. However, it is plenty delicious on its own. Following the recipe exactly, the gravy did not thicken at all. I had to add a little corn starch to tighten it up. But I have to say the gravy flavor did not suit my palate at all. I'll make the cutlets again, cutting the flour and breading mix recipe in half. A butter cream sauce should complement the cutlets and let the orange and parmesan flavors shine through.