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.
Colombian Breaded Pork Cutlets (Chuleta Valluna o Lomo de Cerdo Apanado)
- 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
- ¾ cup all-purpose flour
- 1 tablespoon sazon Goya with azafran
- 4 eggs
- 1 cup bread crumbs
- 6 tablespoons vegetable oil
- 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 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.
i have to try this one
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!
Kamran Siddiqi (The Sophisticated Gourmet)
Lomo de Cerdo Apanado is one of my favorite Colombian dishes! Your picture of it looks AMAZING!
Thank you all for the comments.
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 =)
haven't tried any columbian dish.. but this time its a must try as this one sound rili goodd.. yumm!! thanx for sharing
I love chicken cutlets, so I totally feel like I would love these, too! They look great!
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?
You can use the marinade for beef, chicken and fish too.
Thank you for the nice comment!
They look awesome! they look so tasty & lovely!
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 !
John, Thank you so much for the feedback.
Made the apanado tonight, alongside with the arroz asopado, it was just unbelievably goooood!
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- You can make it in the oven, but I don't know about the eggs.
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.
This is delicious! We made this chuletas and we loved them. Thank you for the recipe.
This recipe was delicious and easy to make. We loved it.....I will make it again!
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!