Colombian-Style Pork Scallopine: Chuleta Empanizada

Name: Colombian-Style Pork Scallopine: Chuleta Empanizada
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 2 to 4 servings
Ingredients: 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; 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; 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

Recipe courtesy of Marina Escobar

Watch how to make this recipe.

Colombian-Style Pork Scallopine: Chuleta Empanizada

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Level: Easy
Yield: 2 to 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

553

Total Fat

35

Saturated Fat

11

Carbohydrates

12

Dietary Fiber

3

Sugar

5

Protein

44

Cholesterol

300

Sodium

1095

Total: 50 min
Prep: 15 min
Inactive: 15 min
Cook: 20 min

Level: Easy
Yield: 2 to 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

553

Total Fat

35

Saturated Fat

11

Carbohydrates

12

Dietary Fiber

3

Sugar

5

Protein

44

Cholesterol

300

Sodium

1095

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

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.