Serves 10
55 min
Karbonāde (Pork Cutlets With Chanterelle Cream Sauce)
Recipe GLPRc094217ecc09fb
Tender pounded pork cutlets are dredged in flour and egg, then pan-fried until golden and crispy. They are served with a luxurious chanterelle mushroom cream sauce finished with fresh lemon juice and parsley. This elegant main course is restaurant-quality yet simple to prepare at home.
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Ingredients
1/4 cup canola oil, plus more as needed
1 cup flour
5 eggs
10 pork cutlets (3–4 oz. each), pounded to 1/4-inch thick
Kosher salt, to taste
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
Directions
Place the flour in one shallow bowl. Crack the eggs into another shallow bowl, season with salt and pepper, and whisk until combined. Pat the pounded pork cutlets dry with paper towels, then season both sides generously with salt and pepper.
Working with one cutlet at a time, dredge it in the flour, coating both sides evenly, then tap off any excess. Dip the floured cutlet into the egg mixture, coating thoroughly on both sides.
Heat 1/4 cup of canola oil in a large skillet over medium-high heat. Once the oil shimmers, carefully place 5 of the breaded cutlets into the pan, being careful not to overcrowd.
Fry the cutlets for 3–4 minutes per side until golden brown and cooked through (internal temperature of 160°F). Transfer to a paper towel-lined plate. Repeat with the remaining 5 cutlets, adding more oil if needed.
Reduce heat to medium and add the butter to the same skillet. Add the minced onion and sauté for 2–3 minutes until softened and fragrant.
Add the chopped chanterelle mushrooms to the pan and cook, stirring occasionally, for 5–6 minutes until they release their moisture and begin to soften.
Pour the heavy cream into the skillet and stir well to combine with the mushrooms and onion. Simmer gently for 3–4 minutes, stirring occasionally, until the sauce thickens slightly.
Remove from heat and stir in the fresh lemon juice. Taste and adjust seasoning with salt and pepper as needed.
Arrange the fried pork cutlets on a serving platter and pour the warm chanterelle cream sauce over them. Garnish with fresh chopped parsley and serve immediately.
