Name: Karbonāde
Yield: 4 Servings
Cuisine: American
Ingredients: Salt and freshly ground black pepper; 12 ounces chanterelles, or honey or cremini mushrooms, or a combination, chopped into bite-sized pieces; 3 tablespoons salted butter; 3 cups panko, or other breadcrumbs; 1 tablespoon canola oil plus several cups, for frying; 3 cups all-purpose flour; 4 large eggs; ¾ cup heavy cream; 2 to 4 tablespoons chopped fresh dill; 1 tablespoon lemon juice; ½ cup (about 4 ounces) chopped yellow onions; 2 pounds pork tenderloin, cut into eight 4-ounce slices and pounded into thin cutlets

Preparation info

4
Servings

Difficulty
Easy

Appears in

Fantastic Fungi

By Eugenia Bone

Published 2022

About

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

Ingredients

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Ingredients

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