Chuleta Valluna is a classic dish straight outta Colombia’s Valle del Cauca region, especially loved in Cali! It’s a breaded pork cutlet, pounded thin, seasoned with zesty spices, and fried to golden perfection. Think of it as Colombia’s answer to schnitzel, but with a Latin twist—served with lime wedges, a fresh salad, and often some patacones (fried plantains) on the side. It’s a hearty, crispy meal that’s perfect for a family dinner or impressing your friends with some authentic Colombian vibes.
Let’s dive into this Chuleta Valluna Recipe! I’ll walk you through each step so you can whip up this crispy goodness in your kitchen. Grab your frying pan, and let’s get started!
Ingredients (Serves 4)
- For the Pork Cutlets:
- 4 boneless pork chops (about 150g or 5 oz each), thin cut or butterflied
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (optional, for a little smoky flair)
- Juice of 1 lime
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour (for dredging)
- 2 large eggs, beaten
- 1 cup breadcrumbs (panko works awesome for extra crunch)
- Vegetable oil (for frying, about 1-2 cups for shallow frying)
- For the Simple Salad:
- 1 small red onion, thinly sliced
- 2 medium tomatoes, sliced
- 1 tablespoon olive oil
- Juice of 1/2 lime
- Salt and pepper, to taste
- For Serving:
- 2 green plantains, peeled and sliced (for patacones)
- Lime wedges
- 1/4 cup chopped cilantro (optional, for garnish)
Equipment Needed
- Large skillet or frying pan
- Knife and cutting board
- Meat mallet (or a heavy rolling pin to pound the pork)
- 3 shallow dishes (for breading)
- Tongs (for flipping the pork)
- Paper towels (for draining)
- Serving platter
Step-by-Step Instructions
Step 1: Prep the Pork
Let’s get those pork chops ready! Lay each pork chop on a cutting board and cover with plastic wrap. Grab your meat mallet (or a rolling pin) and pound the pork until it’s about 1/4 inch thick. Pounding makes it tender and ensures it cooks evenly. If your chops are already thin, you can skip this, but don’t miss out on the tenderizing magic! Pop the pork into a mixing bowl.
Tip: Don’t go too hard with the pounding—you want the pork thin, not shredded. If you don’t have plastic wrap, a clean plastic bag works too.
Step 2: Marinate the Pork
In a small bowl, mix 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika (if using), minced garlic, and the juice of 1 lime. Rub this marinade all over the pork chops, making sure they’re fully coated. Let them sit for at least 30 minutes at room temp, or up to 2 hours in the fridge if you’ve got time. This step gives the pork that zesty, flavorful kick.
Tip: The lime juice tenderizes the meat even more, but don’t marinate longer than 2 hours, or it might get too soft.
Step 3: Set Up the Breading Station
Time to get your breading game on! Grab three shallow dishes. In the first, add 1/2 cup flour. In the second, beat 2 eggs with a pinch of salt. In the third, pour 1 cup breadcrumbs. Line them up in this order—flour, egg, breadcrumbs—so you can bread the pork like a pro. This setup gives the chuleta that perfect crispy coating.
Tip: Panko breadcrumbs give an extra crunchy texture, but regular ones work fine too. If you wanna spice things up, mix a pinch of cumin or paprika into the breadcrumbs.
Step 4: Bread the Pork
Take a pork chop, dredge it in the flour, and shake off the excess. Dip it into the beaten egg, letting any extra drip off. Then press it into the breadcrumbs, making sure it’s fully coated—don’t skimp on the crumbs! Repeat with the other chops and set them on a plate. Let them sit for 5-10 minutes so the breading sticks better when frying.
Tip: Use one hand for the dry stuff (flour, breadcrumbs) and the other for the wet (egg) to avoid a messy breading situation.
Step 5: Heat the Oil
Grab a large skillet and pour in enough vegetable oil to shallow-fry—about 1/2 inch deep (around 1-2 cups, depending on your pan). Heat the oil over medium-high heat until it’s shimmering but not smoking. Test it by dropping a breadcrumb in—if it sizzles right away, you’re ready to fry.
Tip: If the oil’s too hot, the breading will burn before the pork cooks through. Too cool, and it’ll soak up oil and get soggy. Aim for a steady sizzle when you add the pork.
Step 6: Fry the Chuleta
Carefully place 1-2 pork chops in the hot oil (don’t overcrowd the pan—fry in batches if needed). Cook for 3-4 minutes per side, or until golden brown and crispy. The pork should be cooked through (internal temp of 145°F or 63°C if you’ve got a thermometer). Use tongs to flip them gently so the breading doesn’t fall off. Once done, transfer to a plate lined with paper towels to drain excess oil. Repeat with the remaining chops.
Tip: Don’t mess with the pork too much while frying—let it sit so the breading gets nice and crispy before flipping.
Step 7: Make the Patacones (Fried Plantains)
While the pork rests, let’s whip up some patacones! In the same skillet, add more oil if needed and heat over medium-high. Fry the plantain slices for 2-3 minutes per side until golden. Pull them out, smash them flat with the bottom of a glass or a tostonera (plantain press), and fry again for 1-2 minutes per side until crispy. Sprinkle with a pinch of salt and set aside.
Tip: Green plantains are best for patacones—they’re starchy and hold up well. If you want something sweeter, use ripe plantains and skip the smashing step.
Step 8: Toss the Salad
In a small bowl, mix the sliced red onion, tomatoes, 1 tablespoon olive oil, juice of 1/2 lime, and a pinch of salt and pepper. Toss it together for a quick, fresh salad that cuts through the richness of the fried pork. It’s super simple but adds a nice brightness to the plate.
Tip: Soak the onion slices in cold water for 10 minutes before tossing if you want a milder flavor—it takes away some of the sharpness.
Step 9: Serve It Up
Place the chuleta valluna on a big platter—those golden cutlets look amazing! Add the patacones and a scoop of the salad on the side. Throw in some lime wedges for squeezing over the pork, and sprinkle a bit of chopped cilantro on top if you’re feeling fancy. Dig in while it’s hot, and enjoy the crispy, juicy goodness with a fresh squeeze of lime.
Serving Suggestion: Serve on a colorful platter to make the golden pork pop, and let everyone grab their own piece. A cold beer or a tropical juice like lulo pairs perfectly with the flavors.
Cooking Tips for Chuleta Valluna
- Pork Choices: Boneless pork chops are classic, but you can use pork loin too—just make sure it’s thin enough to fry evenly.
- Extra Crispy Breading: Let the breaded pork sit for a few minutes before frying—it helps the coating stick better. You can also double-dip (flour, egg, breadcrumbs, egg, breadcrumbs again) for an extra thick crust.
- Spice It Up: Add a pinch of cayenne or chili powder to the marinade or breadcrumbs if you like a lil’ heat.
- Oil Reuse: Strain and save the frying oil for another use—just let it cool, then store in a jar. It’ll have a nice porky flavor for your next fry-up!
- Leftovers: Store leftovers in the fridge for up to 2 days. Reheat in the oven at 350°F (175°C) for 10 minutes to keep it crispy—microwaving makes it soggy.
- No Fry Option: Bake the breaded pork at 400°F (200°C) for 20-25 minutes, flipping halfway, but it won’t be as crispy as frying.
Why You’ll Love This Chuleta Valluna
Chuleta Valluna is Colombian comfort food at its finest—crispy, juicy, and packed with flavor! The breaded pork, fresh salad, and patacones make it a complete meal that’s super satisfying, and the zesty marinade gives it that Valle del Cauca magic. This recipe keeps it real, so you can bring authentic Cali vibes to your table without breaking a sweat. It’s perfect for a chill dinner or showing off your cooking skills. You’ll be hooked after the first bite—I guarantee it!
Nutritional Information (Per Serving, Approx.)
- Calories: 500-550 kcal
- Protein: 35g
- Fat: 25g
- Carbohydrates: 40g
- Fiber: 4g
- Sodium: 900mg (varies with seasoning)
Storage and Reheating
- Storage: Keep leftovers in an airtight container in the fridge for up to 2 days. Store patacones separately to keep them crispy.
- Freezing: Breaded pork doesn’t freeze well—it gets soggy. If you must, freeze for up to 1 month, but the texture won’t be the same.
- Reheating: Pop the pork in the oven at 350°F (175°C) for 10 minutes to re-crisp. Patacones can be reheated in a skillet over medium heat for 1-2 minutes per side.
Final Thoughts
Chuleta Valluna is a total gem from Colombia’s Valle del Cauca, and this recipe makes it so easy to bring that crispy, flavorful magic to your kitchen. The golden pork, fresh salad, and patacones will have everyone at the table smiling, and you’ll feel like you’re dining in Cali with every bite. Want more Colombian dishes? I can share recipes for pescado frito, sudado de pollo, or sancocho next. Grab a lime wedge, and let’s dig into this crispy goodness!
