Colombian Breaded Pork Cutlets (Chuleta Valluna o Lomo de Cerdo Apanado)

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Chuleta Valluna

Chuleta Valluna , Lomo de Cerdo apanado or empanizado is one of the most popular dishes in Colombian Restaurants.This Pork dish is a traditional dish from El Valle department of Colombia.

Chuleta Valluna it is usually served with beans and rice or just with salad, yuca, potatoes or plantains on the side. I usually leave the meat in the marinade overnight. The flavor is excellent and because the meat is so thin, it cooks very quickly.

Chuleta Valluna

Chuleta Valluna Colombia



(6 Servings)

  • 2 pounds pork loin
  • Salt
  • Pepper
  • 3 Garlic cloves, minced
  • 3 tablespoons scallions, finely chopped
  • 3 tablespoons onions, finely chopped
  • ½ teaspoon ground cumin
  • ¾ cup all-purpose flour
  • 1 tablespoon sazon Goya with azafran
  • 4 eggs
  • 1 cup bread crumbs
  • 6 tablespoons vegetable oil
  • Chuleta Valluna or Colombian Breaded Pork

    Chuleta Valluna


  1. Cut the pork loin into 6 pieces and place them between sheets of parchment paper then pound them until each piece is about ¼” thick.
  2. Place the cutlets in a large plastic bag and add the onions, scallions, garlic and cumin powder, turning the bag to be sure the meat is covered. Let pork marinate for at least 3 hours or overnight.
  3. Place flour and sazon Goya in a dish and mix.
  4. In a second dish beat the eggs.
  5. In a third dish place the bread crumbs.
  6. Remove the pork from the marinade and pat dry with paper towels.
  7. One at the time coat the pork with the flour mixture, dip in the eggs and coat with bread crumbs. Be sure they are well coated.
  8. In a large non-stick skillet, heat 2 tablespoons of the oil over medium heat, place 2 cutlets at a time and fry about 3 minutes per side or until golden. Transfer to a plate lined with paper towels.
  9. Clean the skillet with paper towels between batches and continue cooking the pork in the same way you did with the first batch.
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  1. says

    There is a similar pork cutlet recipe in Russian cuisine that my grandmother used to make with pounded and breaded then pan fried pork cutlets, no marinade though. I love the marinade idea because it should add such wonderful flavors with all the spices, I will try it this way next time!

  2. says

    I’m thinking I made a mistake to sign up for your email because I spend way to much time thinking about food, I have to earn a living! The recipes you provide are so inspiring. Thanks for sharing =)

  3. Felisha says

    Oh my gosh you’re my hero :) lol. Can you use this same marinade for chicken and beef, or do I have to use different spices bc of the types of meat?

  4. John says

    Hi Erica,

    I made this meal today, I could not find the seasoning with azafran, I used the Goya seasoning without pepper, had some cumin left with color which I used .
    After three hours waiting, the marinade did the job as you said, I never had my pork so
    soft and juicy like this time!
    Again the meal was apreciated very much, especially by my mum !

  5. Amelia says

    Hi Erica!!

    I am newly married and these recipes have helped me sooo much :) My husband loves what I make thanks to you. Quick question, I am allergic to eggs is there anything that can be substituted to do the same job? Also, can I make these in the oven as well?

    Thank you soo much!!


  6. Jacqui says

    The first time I had this was in the Quindio. It was at an open air restuaraunt on the square in La Tebaiba, Colombia. It was amazing! I had it again at Casa Veija in Buford, GA. I am going to try this and pray it tastes the same!

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