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Latvian Karbonāde

Name: Latvian Karbonāde
Total time: 40 min
Yield: Serves 4
Cuisine: Latvia
Ingredients: 4 Pork Loin; 2 Egg; 4 tbsp All-Purpose Flour; 50g Breadcrumbs; 1 tsp Salt; A pinch Black Pepper; 4 tbsp Sunflower oil; 4 Potato; 200g Sauerkraut

Main Dish

⏱ 40 min

👥 Serves 4

Difficulty ⭐

Pounded pork coated in egg and flour and pan-fried — a classic Latvian home cutlet.

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📖 The Story Behind This Dish

Latvian karbonāde is pork loin pounded thin, coated in flour and beaten egg (sometimes breadcrumbs), and pan-fried. One of the most commonly eaten meat dishes in canteens and homes, it's served with boiled potatoes or fries, sauerkraut, and pickles.

🌆 Where it's eaten: At an old-fashioned canteen in Riga, a big thin pork cutlet is plated with boiled potatoes and sauerkraut.

🥕 Ingredients (serves 4)

Pork Loin 4
Egg 2
All-Purpose Flour 4 tbsp
Breadcrumbs 50g
Salt 1 tsp
Black Pepper A pinch
Sunflower oil 4 tbsp
Potato 4
Sauerkraut 200g

👩‍🍳 Instructions

Place the pork between plastic wrap and pound with a rolling pin to 5mm thick.
Season with salt and pepper.
Coat in flour, beaten egg, then breadcrumbs.
Heat oil in a frying pan and fry both sides until golden.
Serve with boiled potatoes and sauerkraut.

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