Entree: Latvia – Karbonāde (Breaded pork cutlet)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 2 min

Total 30 min

Ingredients

- 4 boneless pork chops, approx. 6 oz (170 g) each, pounded thin — about 1 1/2 lb (680 g) total
- 1 cup (125 g) all-purpose flour
- 2 large eggs, beaten with 2 tbsp (30 ml) milk
- 1 1/2 cups (150 g) fine breadcrumbs (or panko for crunch)
- 1 tsp (6 g) salt, divided
- 1/2 tsp (1.5 g) freshly ground black pepper, divided
- 3 tbsp (45 ml) vegetable oil or lard for frying
- 2 tbsp (30 g) butter (optional, for richer flavor)
- Lemon wedges for serving (no measurement)
- Dill pickles or pickled cucumbers for serving (no measurement)

Instructions

1. Trim any excess fat from the pork chops. Place each chop between two sheets of plastic wrap and pound with a meat mallet to about 1/4 inch (6 mm) thickness; season both sides lightly with half of the salt and pepper.
2. Set up a breading station: place flour in one shallow dish, beaten eggs with milk in a second, and breadcrumbs in a third. Season breadcrumbs with remaining salt and pepper.
3. Dredge each pounded chop first in flour, shaking off excess, then dip into the egg wash, letting excess drip off, and finally coat evenly in breadcrumbs, pressing gently to adhere.
4. Heat oil in a large skillet over medium-high heat until shimmering. Add butter if using. Fry the breaded chops in batches, 3–4 minutes per side, until deep golden brown and cooked through (internal temperature 145°F / 63°C). Adjust heat as needed to prevent burning and add more oil between batches if necessary.
5. Transfer cooked karbonādes to a paper towel-lined tray to drain briefly, then rest for 2 minutes. Serve hot with lemon wedges to squeeze over the cutlets and pickles on the side.