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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Ingredients
- <sup>1</sup>⁄<sub>4</sub> 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
- freshly ground black pepper
- 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
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