Colombian-Style Pork Scallopine: Chuleta Empanizada

• 1/2 cup milk
• 1/4 cup white wine
• 1/4 cup chopped onion
• 1 1/2 teaspoons adobo seasoning
• 4 large eggs
• 3 cloves garlic
• 2 scallions, chopped
• Salt and freshly ground black pepper
• 2 (1-pound) boneless center-cut pork loins, butterflied by the butcher
• Plain breadcrumbs, as needed
• Corn oil, as needed
• Aji, recipe follows
• accompaniments: red beans and rice, sweet bananas

1. To make the marinade: Combine all of the ingredients in blender and puree until smooth.
2. Transfer to bowl.
3. (The marinade can be made up to 2 days in advance covered and refrigerated.)
4. To marinate the chuleta: Transfer the pork to the marinade and marinate at room temperature for 10 to 15 minutes.
5. Put bread crumbs in a plastic bag.
6. Add pork and using the palm of your hand, pat bread crumbs onto pork so that it adheres well.
7. Heat a large skillet over medium-high heat.
8. Add enough oil to lightly coat the bottom of the skillet.
9. Working in batches, add the pork and cook, turning once, until lightly browned and cooked through, about 5 mintues per side.
10. Serve with the aji, red beans, rice and sweet bananas (maduros) for an authentic Colombian dish.
11. 10 jalapenos, stemmed
12. 1/4 cup water
13. 1/4 cup white distilled vinegar
14. 1/4 cup freshly squeezed lemon juice
15. 1 1/2 cups finely chopped scallions
16. 1 cup finely chopped cilantro leaves
17. 2 teaspoons salt
18. In a blender, pulse jalapenos with water, vinegar, and lemon juice until finely chopped.
19. Pour into a bowl.
20. Add scallions and cilantro.
21. Add about 2 teaspoons salt or more to taste.
22. Yield: about 4 cups

milk, white wine, onion, eggs, garlic, scallions, salt, center, breadcrumbs, corn oil, accompaniments

Taken from www.foodnetwork.com/recipes/colombian-style-pork-scallopine-chuleta-empanizada.html (may not work)