Chuleta valluna — Colombian panela-marinated breaded pork cutlet

Cook and chill the aromatic guiso Heat the guiso oil in a wide saucepan over medium heat. Add the onion and scallions and cook until softened. Stir in the tomatoes and garlic and cook until the tomatoes collapse. Add the panela, measured water, some of the salt and the black pepper. Simmer gently until the panela has dissolved, the vegetables are very soft and the liquid has reduced enough to coat a spoon. Spread the guiso in a shallow heat-safe dish and chill it promptly until completely cold. Do not put warm guiso over raw pork.

Pound and marinate the pork Place each cutlet between food-safe sheets and pound gently to an even six to eight millimeters thick. Transfer the cutlets to a covered dish or food-safe bag, coat them with the cold guiso and refrigerate for two hours. Keep the pork chilled throughout; do not marinate it on the counter. The cutlets should be thin enough to cook quickly but remain intact for breading.

Set up the breading dishes Put the flour in one shallow dish. In a second dish, beat the eggs with the parsley and the remaining measured salt. Put the breadcrumbs in a third dish. Set a clean rack beside the dishes for the breaded cutlets. Remove the pork from the refrigerator only when you are ready to coat it. Let excess guiso drip away and discard the used marinade because it has touched raw pork.

Coat each cutlet evenly Dredge one cutlet in flour and shake off the excess. Dip it through the egg mixture, coating both sides, then press it into the breadcrumbs. Turn and press again so the crumb layer adheres from edge to edge. Place it on the clean rack and repeat with the remaining pork. Keep the raw cutlets and their dishes away from cooked food, and wash your hands after handling them.

Bring the frying oil to temperature Set a deep, heavy skillet or fryer on a stable, dry surface away from water and the counter edge. Add the frying oil without filling the vessel more than halfway, then attach a frying thermometer. Heat the oil to about one hundred seventy-five to one hundred eighty degrees Celsius. Stay beside the pan throughout frying. Keep a metal lid or suitable kitchen fire extinguisher within reach; never pour water on burning oil.

Fry the cutlets until crisp and safely cooked Lower one or two cutlets carefully into the oil, leaving room for the oil to circulate. Fry for about two to three minutes per side, turning once, until the crumbs are evenly golden. Adjust the heat between batches and allow the oil to return to its target range. Lift each cutlet onto a clean plate or rack, then insert a clean thermometer sideways into the thickest part. The center must reach at least sixty-three degrees Celsius.

Rest briefly and serve hot Rest each whole cutlet for at least three minutes after it reaches sixty-three degrees Celsius. Drain briefly on a clean rack or absorbent paper, then serve hot with lemon wedges. Green-plantain tostones and salad are traditional regional companions; rice and potatoes are another contemporary option. Keep accompaniments separate if a guest needs to avoid a specific ingredient.