These pounded pork cutlets are as common in Latvian cafeterias as they are at wedding banquets. Here, they're elevated by a chanterelle cream sauce. This recipe first appeared in our May 2011 issue, with the article Riga Revisited.
Karbonāde (Pork Cutlets With Chanterelle Cream Sauce)
These pounded pork cutlets are as common in Latvian cafeterias as they are at wedding banquets. Here, they're elevated by a chanterelle cream sauce.
1⁄4 cup canola oil, plus more as needed
1 cup flour
10 (3–4-oz.) pork cutlets, pounded to 1⁄4″-thick
Kosher salt and freshly ground black pepper, to taste
2 tbsp. unsalted butter
1 small yellow onion, minced
4 cups roughly chopped chanterelle mushrooms
1 cup heavy cream
1 tbsp. fresh lemon juice
2 tbsp. chopped fresh parsley
Heat oil in a 12″ skillet over medium-high heat. Place flour in a medium bowl, and whisk together eggs and 1⁄4 cup water in another medium bowl; set both aside. Season cutlets with salt and pepper, then dredge 3 cutlets in flour. Dip in egg mixture until evenly coated, then place in skillet; cook, turning once, until golden brown and cooked through, about 5 minutes. Transfer to serving platter and repeat with remaining cutlets, adding more oil to the pan as needed.
Add butter to skillet, then onion; cook, stirring often, until soft, about 2 minutes. Add mushrooms, season with salt and pepper, and cook, stirring often, until they release their liquid and begin to caramelize, about 3 minutes. Add cream and cook, stirring, until slightly reduced, about 2 minutes. Stir in lemon juice, and season with salt and pepper. To serve, pour sauce over cutlets, and sprinkle with parsley.