Latvian pork cutlets called karbonade is made with an amazing mushroom cream sauce. Honestly, I have made a similar dish most of my life using a can of cream of mushroom soup. Wow, what I have been missing all these years. If I would have known how incredibly simple this dish is to make, trust me, never a can again. This dish is very representative of Latvia. Pork is the number one meat there and they love to forage for mushrooms in their beautiful forested land. Dairy is also extremely popular. Put all these element together and you get one awesome dish. Thanks Latvia!
Latvian Pork Cutlets (Karbonade)
- 8 thin pork cutlets
- 2 eggs
- 1/2 cup flour
- canola or vegetable oil for frying
- Salt and pepper to taste
- 2 Tablespoons butter
- 1 small onion yellow or white chopped
- 2 cups mushrooms chanterelle or crimini or combination
- 2/3 cups heavy cream
- 1 Tablespoon fresh lemon juice
- 2 Tablespoons fresh dill chopped
- Season the cutlets with salt and pepper.
- Heat oil in a medium frying pan to medium high.
- Put flour on a plate and beaten eggs in a bowl.
- Dredge each cutlet first through the flour then through the egg.
- Fry 3-4 at a time until golden brown and cooked through.
- Set aside on a warm plate and repeat with remaining cutlets
- Return the pan on the heat and add butter and chopped onions, cook until soft and golden.
- Add in the chopped mushrooms, cook stirring occasionally until done about 5 minutes.
- Add int eh cream and cook for a couple minutes.
- Stir in the lemon juice and chopped dill.
- Season with salt and pepper.
- Arrange the cutlets on a platter and top them with the sauce.