Karbonāde Latviešu Gaumē ar Sēņu Mērci (Crispy Pork Cutlet with Forest Mushroom Sauce) – Authentic Latvia Recipe
Hearty Latvian tavern centerpiece smothering a crisp cutlet in earthy forest mushroom sauce.
- Country of Origin
- 🇱🇻 Latvia (Northern Europe, Europe)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Golden breaded pork loin cutlet, Chanterelle or cremini mushroom cream sauce, Pickled beet salad, Fresh dill, Garlic
Ingredients for Karbonāde Latviešu Gaumē ar Sēņu Mērci (Crispy Pork Cutlet with Forest Mushroom Sauce) (4 Servings)
- 1.25 lbs (or 2.5 cups) golden breaded pork loin cutlet, prepped into bite-sized pieces
- 1.5 cups chanterelle or cremini mushroom cream sauce, washed and trimmed
- 1 cup pickled beet salad
- 1 medium onion and 3 cloves garlic, finely minced with fresh dill
- 1.5 tbsp traditional Latvia seasoning (garlic, sour cream, nutmeg)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and fresh dill for 2–3 minutes until softened and fragrant.
- Add golden breaded pork loin cutlet and chanterelle or cremini mushroom cream sauce along with garlic, sour cream, nutmeg, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with pickled beet salad and serve straight from the skillet.