Recipe courtesy of Marina Escobar

Colombian-Style Pork Scallopine: Chuleta Empanizada

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  • Level: Easy
  • Total: 50 min
  • Prep: 15 min
  • Inactive: 15 min
  • Cook: 20 min
  • Yield: 2 to 4 servings
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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 

Salt and freshly ground black pepper


2 (1-pound) boneless center-cut pork loins, butterflied by the butcher

Plain breadcrumbs, as needed

Corn oil, as needed

Aji, recipe follows


red beans and rice

 sweet bananas

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


  1. 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.) 
  2. To marinate the chuleta: Transfer the pork to the marinade and marinate at room temperature for 10 to 15 minutes. 
  3. 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.
  4. 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. 
  5. Serve with the aji, red beans, rice and sweet bananas (maduros) for an authentic Colombian dish.

Hot Sauce (Aji):

Yield: about 4 cups
  1. 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.