Recipe courtesy of Marina Escobar
Colombian-Style Pork Scallopine: Chuleta Empanizada
- Level: Easy
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 557
- Total Fat
- 35
- Saturated Fat
- 11
- Carbohydrates
- 13
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 44
- Cholesterol
- 300
- Sodium
- 1098
- Total: 50 min
- Prep: 15 min
- Inactive: 15 min
- Cook: 20 min
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 freshly ground black pepper
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
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
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 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):
- 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.