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Chuleta Valluna

Chuleta valluna is a typical dish from the Valle del Cauca region of Colombia. It is prepared with breaded pork loin, and is similar to veal Milanese or Viennese schnitzel.

Prep Time
30 mins
Cook Time
30 mins
Rest Time
4 hrs
Total Time
40 mins
Servings: 6 people
Course: Main Course
Cuisine: South American , Colombian

Ingredients

  • 3 lb pork loin
  • 3 cloves garlic , chopped
  • 2 scallions , finely chopped
  • 1 white onion , finely chopped
  • ½ teaspoon ground cumin
  • 1½ cup flour
  • 1 tablespoon Sazon Goya (with saffron or achiote)
  • 4 eggs
  • 2 cups bread crumbs
  • ½ cup vegetable oil
  • salt
  • pepper
Equipment
  • Meat mallet

Instructions

    Cup of Yum
  1. Cut the pork loin into 6 slices and place them between two sheets of parchment paper.
  2. Pound the slices with a mallet until each piece is very thin.
  3. Place in a large plastic bag and add the scallion, onion, garlic and cumin.
  4. Seal the bag and make sure the meat is fully covered.
  5. Marinate the pork for 4 hours or overnight.
  6. In a deep dish, add the flour and Sazon Goya and mix.
  7. In a second deep dish, beat the eggs.
  8. In a third deep dish, pour the breadcrumbs.
  9. Heat the oil in a large pan at medium heat.
  10. Remove the pork from the marinade and dry with paper towels.
  11. Dredge each slice of pork in the flour mixture and Sazon Goya.
  12. Then dip each of them in the beaten eggs and then cover them generously with breadcrumbs.
  13. Add the pork slices in hot oil and fry for about 3 minutes on each side.
  14. If the temperature is too hot, lower the heat a little. The pork should be golden brown and fully cooked inside.
  15. Drain on paper towels and serve immediately.