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Chuleta Valluna (Colombian-Style Breaded Pork) |mycolombianrecipes.com

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

Erica Dinho
Course Main Course
Cuisine Colombian
Servings 6 servings
Calories 496 kcal


  • 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.


Calories: 496kcalCarbohydrates: 26gProtein: 42gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 204mgSodium: 249mgPotassium: 683mgFiber: 1gSugar: 2gVitamin A: 191IUVitamin C: 1mgCalcium: 67mgIron: 3mg
Keyword chuleta, Traditional Colombian
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