Colombian-Style Pork Scallopine: Chuleta Empanizada

Recipe courtesy of Marina Escobar, La Pequena Colombia Restaurante, NYC
TOTAL TIME: 50 min
Prep: 15 min
Inactive Prep: 15 min
Cook: 20 min
YIELD: 2 to 4 servings


    • 2 (1-pound) boneless center-cut pork loins, butterflied by the butcher
    • Plain breadcrumbs, as needed
    • Corn oil, as needed
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    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

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