These crispy, Chuletas fritas are so delicious and have a Puerto Rican flair! These are inspired by the way my mother-in-law makes them, but these are a paleo version.
The best part? This chuletas recipe has only 5 ingredients!
Prefer chicken? Try these gluten free chicken tenders instead! Check out the dips below as they go well with both chicken or pork!
Ingredients
- Oil
- Pork Chops
- Eggs
- Flour
- Sazon (or other seasoning)
When I was first introduced to these, they were made with all purpose wheat flour. To make these paleo friendly, whole30 compatible, and gluten free, I make them with cassava flour!
Cassava is by far my favorite grain free flour for frying. It sticks well and doesn't burn quickly, instead it gets a very nice golden, crispy brown. It has a very nice taste and texture when finished as well.
Another favorite brand of cassava flour is Thrive Market's. Not familiar with Thrive Market? Think Amazon meets Whole Foods but at Costco prices. You can get discounted health food items and more delivered to your door!
Not a member yet? Check it out here, and get 25% off your first order plus a free gift! Their free gifts are amazing, I've been able to try products this way I wouldn't have ordinarily, and they always have fun ones too!
How to Serve
These are served well with Puerto Rican cauli-rice or Spanish rice. Also with a nice salad to balance out the fried food too, or some fresh veggies.
These chuletas lend themselves to be dipped! Here are some good dips to pair them with:
Looking for a premade dip? Check out the New Primal (affiliate)! Almost all of their dips and sauces are Whole30 approved and paleo friendly! Many are keto friendly too.
They have buffalo sauce, 3 varieties of ranch dressing, citrus zest dressing, 2 flavors of BBQ sauce, and more. Endless possibilities! Use code THECLEANHAPPYLIFE for 15% off at checkout.
How to make Chuletas
To make chuletas fritas, start by heating oil in a skillet over medium heat.
Next, chop the pork chops into roughly half inch strips. Try to make each strip even in terms of thickness so that it will cook evenly.
Scramble the egg in a bowl and set it aside. In another small bowl, mix the flour and spices and set aside.
Dredge the pork strips in the egg, then in the flour mix.
Take the coated pork strips and place as many as will fit into the frying pan. Fry for roughly 3 minutes on each side, or until they're golden and crispy all around. Remove to a plate with paper towel.
Between batches, it may be necessary to clean the skillet it the flour falls to the bottom of the pan. Wipe out the skillet, and add more oil as needed.
Storage and Reheating
As with all fried foods, they are not the best reheated. Ideally, make just what you need, or store the extra prepped but not fried ingredients in the fridge for when needed.
Do not dredge the pork before storing. Store the sliced pork separate from the egg bath.
If you do fry the chuletas then decide to store them, just make sure they are in an airtight container or use saran wrap.
Skip the microwave as that will mess with the texture even more. Instead, reheat them in an oven or toaster oven on 350 until heated through.
Chuleta is the Spanish word for pork! Typically chuletas fritas are made from pork chops.
It only takes 2 minutes per side to cook these chuletas! That's because they're sliced small and thin for this recipe.
Chuletas
Equipment
- 1 Cutting Board
- 1 Knife
- 1 Frying pan
- tongs
Ingredients
- coconut oil for frying
- 4-5 boneless pork chops
- 2 eggs
- ½ cup cassava flour
- 1 tbsp. sazon season
Instructions
- Heat oil in a pan over medium heat for frying.
- Scramble the eggs in a bowl and set aside. In a separate bowl, mix the flour and seasoning together.
- Chop the pork chops into half inch strips.
- Dredge the strips in the egg, and then into the flour mixture.
- Place as many strips as will fit into the fry pan in a single layer. Cook for about 3 minutes per side, or until golden brown and crispy all around. Remove to a platter and sprinkle more sazon if desired.
- When removing chuletas from the pan, clean the pan or add more oil if necessary for the remaining chuletas. Serve warm!
Notes
Did you make this recipe? Let me know how they are below by leaving a comment! I love hearing your thoughts on these recipes.
Feel free to post a picture of them and how you served them on Instagram, and tag me @thecleanhappylife!
Janet says
First off I would like to say great blog! I had a quick question that I'd like to ask if you
don't mind. I was interested to find out how you center yourself and
clear your mind prior to writing. I have had a hard time clearing my mind in getting my ideas out.
I do take pleasure in writing but it just seems like the first 10 to 15 minutes tend to be lost just trying to figure out how to begin.
Any recommendations or tips? Thanks!
thecleanhappylife says
Put aside all distractions. For me, I put my phone on do not disturb mode and play study music. Keep a notebook and pen nearby incase valuable but unrelated thoughts come up while your write. Just jot down the main idea then get back to writing. Also, schedule a set time to write. If you go at it while you also have many other things to do, your mind will be distracted.
Hope that helps! Thank you for your kind words 🙂
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