Apr 14, 2011

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. This recipe first appeared in our May 2011 issue, with the article Riga Revisited.

Credit: Landon Nordeman

SERVES 8–10

1/4 cup canola oil, plus more as needed

1 cup flour

5 eggs

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.