Recipes

Karbonāde (Pork Cutlets With Chanterelle Cream Sauce)

  • Serves

    serves 8-10

LANDON NORDEMAN

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.

Ingredients

  • 14 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

Instructions

Step 1

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.

Step 2

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.

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