Tuesday, September 18, 2012

Pork breaded steaks (chuleta de cerdo)

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
Cooking Directions

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.