Karbonāde

My grandmother grew up foraging mushrooms in Latvian forests, where foraging is still an extremely popular pastime, and she is the reason I decided to take the plunge into the world of wild mushrooms. She turns 103 in January 2022, and I learned to cook this quintessential Latvian pork and chanterelle dish to feel closer to her. Traditionally, panko is not used in this dish—just a dusting of flour—but I love the texture it adds. For a schnitzel-style fried cutlet, add 1 tablespoon of vodka