Colombian-Style Pork Scallopine: Chuleta Empanizada

Total Time:
50 min
15 min
15 min
20 min

2 to 4 servings

  • Marinade:
  • 1/2 cup milk
  • 1/4 cup white wine
  • 1/4 cup chopped onion
  • 1 1/2 teaspoons adobo seasoning
  • 4 large eggs
  • 3 cloves garlic
  • 2 scallions, chopped
  • Salt and freshly ground black pepper
  • Chuleta:
  • 2 (1-pound) boneless center-cut pork loins, butterflied by the butcher
  • Plain breadcrumbs, as needed
  • Corn oil, as needed
  • Aji, recipe follows
  • accompaniments: red beans and rice, sweet bananas
  • To make the marinade: Combine all of the ingredients in blender and puree until smooth. Transfer to bowl. (The marinade can be made up to 2 days in advance covered and refrigerated.)

  • To marinate the chuleta: Transfer the pork to the marinade and marinate at room temperature for 10 to 15 minutes.

  • Put bread crumbs in a plastic bag. Add pork and using the palm of your hand, pat bread crumbs onto pork so that it adheres well.

  • Heat a large skillet over medium-high heat. Add enough oil to lightly coat the bottom of the skillet. Working in batches, add the pork and cook, turning once, until lightly browned and cooked through, about 5 mintues per side.

  • Serve with the aji, red beans, rice and sweet bananas (maduros) for an authentic Colombian dish.

Hot Sauce (Aji):
  • 10 jalapenos, stemmed

  • 1/4 cup water

  • 1/4 cup white distilled vinegar

  • 1/4 cup freshly squeezed lemon juice

  • 1 1/2 cups finely chopped scallions

  • 1 cup finely chopped cilantro leaves

  • 2 teaspoons salt

  • In a blender, pulse jalapenos with water, vinegar, and lemon juice until finely chopped. Pour into a bowl. Add scallions and cilantro. Add about 2 teaspoons salt or more to taste.

  • Yield: about 4 cups

View All

Cooking Tips
Loading review filters...