How to Make Tender, Juicy Meat Cutlets

Cutlets are thin cuts of meat that are perfect for quick suppers. Yet it can be difficult to keep them from drying out because they cook so quickly. Here is a foolproof method that will keep your cutlets juicy, tender and moist every time.

You can use any type of meat. There are chicken cutlets, pork, beef, lamb, etc. It's easier to cook with boneless cutlets, but buying meat with the bone still in adds more flavor and helps keep it tender also. For example, you can buy pork loin chops with the bone in or not. However, make sure the cuts are thin; less than ¾ of an inch thick.

The next step is marinating them. It doesn't have to be for more than fifteen or twenty minutes, but the longer the better. Combine lowfat buttermilk with a sprinkle of kosher salt, ground black pepper, and garlic pepper. I sometimes add a couple of dashes of hot sauce and perhaps some dried herbs depending on the theme of the meal. The easiest way to marinate the cutlets is in a zippered freezer bag.

While the meat marinates preheat your oven to broil. Then combine bread crumbs with salt, pepper, garlic powder, dried herbs and ¼ cup of finely grated Parmigiano or Romano cheese. You can use store bought bread crumbs but it's easy to make your own. Simply puree chunks of your favorite bread in a blender or food processor until finely crumbed.

When the meat is done marinating, remove a cutlet from the bag and let some of the buttermilk mixture drip off. Dredge it in the breadcrumb mixture and set either on a broiler pan or a baking tray that has been sprayed with nonstick oil. Repeat with all the cutlets. Place under the broiler in the slot just above the center of the oven. Depending on the thickness of the meat it should only take about 10-15 minutes to cook. It's done when the breadcrumbs are golden brown and juices are clear.