Breaded Pork Chops (Karbonāde)

A favourite Latvian method for preparing pork chops: this way the meat is always very tender and flavourful.

6 pork chops
3 tablespoons light cream 45 ml
1 egg
¾ cup bread crumbs 175 ml
butter and oil
salt and pepper
flour

Beat egg with cream. Mix bread crumbs with salt and pepper. With a mallet, tenderize chops on both sides until quite thin. Dip chops first in flour, then in egg, then in bread crumbs.

Heat some oil in large frying pan. Fry chops slowly until one side is done; turn and add one tablespoon butter; fry until both sides are evenly golden brown.


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This page created and maintained by
A. Steinbergs

Last revised September 19, 2008