This is a typical dish from Cali, Colombia and is famous among club-goers because is served at late night restaurants.
- 2 pounds pork loin
- 2 limes
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- salt to taste
- a pich of pepper
- 2 eggs
- 1 cup all purpose flour
- 2 cups bread crumbs
- Canola oil to fry
Cut the meat into thin slices. Wash in abundant water and salt and pepper
In a bowl mix the lime juice, cumin, and garlic powder. Rub this adobo to the meat and refrigerate for at least 2 hours.
Place the flour in a big plate or working surface and pass the meat over pressing to the flour sticks to it.
Beat the eggs in a bowl, ad a pinch of salt and pepper and soak the meat in the mixture.
Place the bread crumbs on a flat surface and pass the meat soaked in the egg mix pressing firmly on both sides.
Heat the canola oil in a medium frying pan over medium heat and fry the "chuletas" until golden brown or fully cooked, approximately 6 minutes on each side.
Serve with rice and a green salad and lime wedges.