Colombian-Style Pork Scallopine: Chuleta Empanizada

Ingredients

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 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

Directions

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.)

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, combine jalapenos with water, vinegar, and lemon juice. Pour into a bowl. Add scallions and cilantro. Add about 2 teaspoons salt or more to taste.

Yield: about 4 cups