So my version was saucier, but next time I will just cut the whole thing in half. I just got lazy when I made this last week, and I kept mistakenly using the full amount of ingredients when I was supposed to cut in half. I actually made the full batch of sauce, but I used half as much meat. And great chunks of beef, which I prefer to ground beef and beans. It has great heat, the right amount of spice, and lots of layered flavor. It’s perfect for Adam and me, neither of whom like ground beef or beans in our chili. This is another America’s Test Kitchen recipe (I’m really not lying about my addiction), this time from The Best of America’s Test Kitchen 2009.

Serves 4 (I halved everything, once again)Ĩ thin-cut boneless pork cutlets, 3-4ounces eachĥ tablespoons unsalted butter, cut into piecesġ tablespoon zest and 3 tablespoons juice from 1 lemon Pork Cutlets Piccata (adapted from America’s Test Kitchen: 30-Minute Suppers)

Rather than using chicken or veal scaloppine, this uses simple and cheap pork cutlets. It’s taken me ages to post, but it was phenomenally good so better late than never. I made it a couple of weeks ago, the first thing I tried in this book. This was another triumph from America’s Test Kitchen: 30-Minute Suppers. I always felt fancy making it because it had capers. This seemed exotic and sophisticated to me. I thought I had perfected my recipe over the last 5 or so years, but then I tried this pork version. Chicken Piccata was one of the first things I learned to cook as a grownup.

America's test kitchen pad thai