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.
- 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.