Colombian Breaded Pork Cutlets
- 2 pounds pork loin
- 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.