Chuleta Valluna, Lomo de Cerdo apanado is one of the most popular dishes in Colombian Restaurants.This Pork dish is a traditional dish from El Valle department of Colombia.
About Chuleta Valluna
It is a thin cutlet of pork loin or leg, beaten with a mallet, soaked in a flavorful marinade, then dragged through flour, egg, and breadcrumbs and fried until golden brown. The flavor is excellent and because the meat is so thin, it cooks very quickly. The word valluna refers to the Valle del Cauca region of Colombia, where this dish is especially popular.
The marinade is usually made with onions, scallions, garlic and cumin, some cooks add grated panela (sugar cane). I usually leave the meat in the marinade overnight. Make the marinade the night before if you can for a quicker meal. If you've never made chuleta valluna at home, it's definitely worth adding to your Colombian recipe collection.
One well-known version of the Chuleta Valluna story points to El Bochinche, a small downtown spot run by Fabio Medina and his mother, doña Ema, around 1958. A cook from Buenaventura suggested breaded fish, the Pacific style. Medina kept the breading and used the pork he already had.
Ingredients You'll Need
The printable recipe card with exact amounts nd cooking directions to make this Chuleta Valluna is below.
- Pork: you can use loin or leg to make this recipe.
- Salt and Pepper: To add flavor
- Marinade: garlic, scallions, onions, cumin, panela or brown sugar.
- Flour: You need all purpose flour to make breading.
- Sazon with color: extra flavor and color
- Eggs: For the breading
- Bread Crumbs: You can use store bought or make it at home.
- Oil: For frying you can use vegetable or canola.
How to Make Chuleta Valluna
- 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.
- Place the cutlets in a large plastic bag and add the onions, scallions, garlic, grated panela and cumin powder, turning the bag to be sure the meat is covered. Let pork marinate for at least 3 hours or overnight.
- Place flour and sazon Goya in a dish and mix.
- In a second dish beat the eggs.
- In a third dish place the bread crumbs.
- Remove the pork from the marinade and pat dry with paper towels.
- 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.
- 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.
- Clean the skillet with paper towels between batches and continue cooking the pork in the same way you did with the first batch.
How to Serve
Chuleta Valluna is usually served with white rice, fries, a simple salad, and lime wedges. Tajadas de plátano, patacones, yuca, avocado and a side of beans are also popular sides for this dish.
Frequent Ask Questions
Can I use bone-in chops?
You can, but bone-in pieces are hard to pound thin and cook unevenly. And the traditional Colombian chuleta is made with boneless pork
How far ahead can I bread them?
Bread up to an hour ahead and hold them on a rack in the fridge. Fry just before serving.
What oil temperature is right?
About 350°F. If a breadcrumb dropped in sizzles immediately and browns in about 30 seconds, you are there.
My Tips for Making the Best Chuleta Valluna
Don't skip pounding the pork. This isn't just about making the meat thinner. It tenderizes the pork and gives you the right texture.
Don't rush the marinade. Even 30 minutes helps, but letting the pork marinate for at least 3 hours gives the marinade more time to penetrate the meat.
Get the oil hot before frying. If the oil isn't hot enough, the breading can absorb too much oil instead of becoming crisp.
Don't overcrowd the pan. Adding too many cutlets at once lowers the temperature of the oil and can leave you with a greasy chuleta.
Keep the cutlets thin. A very thick piece of pork won't have the same characteristic texture as traditional chuleta valluna.
More Pork Recipes to Try
Lechona (Colombian Stuffed Pork)
Chuletas a la Criolla (Pork Chops in Creole Sauce)
Pernil Asado (Roasted Pork Leg)
Chuleta Valluna Recipe (Colombian Breaded Pork Cutlets)
Ingredients
- 2 pounds pork loin
- Salt and pepper to taste
- 3 garlic cloves, minced
- 3 tablespoons scallions, finely chopped
- 3 tablespoons onions, finely chopped
- ½ teaspoon ground cumin
- 2 tablespoons panela or brown sugar
- ¾ cup all-purpose flour
- 1 tablespoon sazon Goya with azafran
- 4 eggs
- 1 cup bread crumbs
- 6 tablespoons vegetable oil
Instructions
- 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.
- Place the cutlets in a large plastic bag and add the onions, scallions, garlic, grated panela and cumin powder, turning the bag to be sure the meat is covered. Let pork marinate for at least 3 hours or overnight.
- Place flour and sazon Goya in a dish and mix.
- In a second dish beat the eggs.
- In a third dish place the bread crumbs.
- Remove the pork from the marinade and pat dry with paper towels.
- 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.
- 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.
- Clean the skillet with paper towels between batches and continue cooking the pork in the same way you did with the first batch.
Jacqui
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!
Anonymous
This recipe was delicious and easy to make. We loved it.....I will make it again!
Maria
This is delicious! We made this chuletas and we loved them. Thank you for the recipe.
Amelia
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!!
Amelia
Erica
Amelia- You can make it in the oven, but I don't know about the eggs.
Joseph Roller
Mustard, oils and fats can be used as well, in place of the eggs. Another method is the slowly incorporate flour (yucca or potato flour can be good as well) into the wet marinaded meat until it gets pasty then cook as desired, baked; pan fried; air fryer, deep fried.
Sandra g
Made the apanado tonight, alongside with the arroz asopado, it was just unbelievably goooood!
John
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 !
Erica
John, Thank you so much for the feedback.
Sophie
They look awesome! they look so tasty & lovely!
Felisha
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?
Erica
Hi felisha,
You can use the marinade for beef, chicken and fish too.
Thank you for the nice comment!
Teanna
I love chicken cutlets, so I totally feel like I would love these, too! They look great!
nora@ffr
haven't tried any columbian dish.. but this time its a must try as this one sound rili goodd.. yumm!! thanx for sharing
OysterCulture
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 =)
Erica
Thank you all for the comments.
Kamran Siddiqi (The Sophisticated Gourmet)
Lomo de Cerdo Apanado is one of my favorite Colombian dishes! Your picture of it looks AMAZING!
Natasha - 5 Star Foodie
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!
rebecca subbiah
i have to try this one