Are pork escalopes authentically Lithuanian? No! But this dish, known in Lithuania as Karbonadas, has been extremely popular ever since the 70s! Blending tradition with the kind of comfort food that brings families together at the dinner table, this Lithuanian Pork Escalopes recipe is quick and easy to make, and is sure to please both adults and children alike! Similar to the German Schnitzel or the American pork cutlet, this recipe offers a juicy, golden brown delight that's perfect for the whole family.
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What is Lithuanian Karbonadas?
Karbonadas is a popular dish in Lithuania that consists of a breaded pork cutlet, similar to a schnitzel. It is made from thinly pounded pork loin slices, which are then breaded and fried until golden and crispy. The breading usually includes flour, beaten eggs, and breadcrumbs, creating a crunchy outer layer around the tender meat.
Karbonadas is often served with a variety of side dishes such as boiled potatoes with dill, mashed potatoes, fresh garden salad, or steamed vegetables. It may also be accompanied by a slice of lemon to add a touch of acidity, or a creamy mushroom sauce, further enriching the dish's flavours.
This dish is a staple in Lithuanian cuisine and is enjoyed in restaurants and homes across the country for its simple yet satisfying taste and texture. It showcases the Lithuanian love for hearty, meat-based dishes that are both flavorful and comforting.
Ingredients and Substitutes
To whip up pork escalopes for a quick midweek meal, you'll need:
- pork loin steaks: traditionally, karbonadas has a thin edge of fat that is not trimmed before cooking (however, I always do it). You may also buy a whole pork loin, and portion it into 1 cm thick slices, each about 120-150g.
- all-purpose flour: also known as plain flour.
- egg: large or extra large.
- breadcrumbs: regular dried breadcrumbs are typically used in Lithuania, but if you have some panko breadcrumbs, they will work just as well.
- a pinch of salt and black pepper: for seasoning.
- neutral oil and butter: for frying, we like to use vegetable (canola) or rapeseed oil, but olive oil will be fine too.
While the classic recipe uses pork, feel free to substitute chicken escalopes or turkey escalopes for a lighter variation. Veal works well too!
For those on a ketogenic diet or making healthy choices, almond flour can be a great substitute for breadcrumbs to keep the carbs in check.
Tips For Best Results
Achieving the perfect Karbonadas starts with preparation.
- Using a meat mallet or rolling pin, bash the pork steaks to about 5mm thick between sheets of cling film or sheets of greaseproof paper. You may also use a large ziplock bag. This not only tenderizes the meat but ensures even cooking.
- Seasoning the flour and breadcrumbs with salt and pepper adds layers of flavour while dipping the escalopes in egg wash guarantees that the crumbs adhere beautifully.
- Do not overcrowd the pan - you want the pork escalopes to crisp up, not stew in their own steam! You may need to work in batches.
- Once your pork escalopes are cooked, if you have any remaining butter in the pan, drizzle it over the potato side dish you're serving with your pork.
Step-By-Step Method
1. Season the flour on a large plate with salt and pepper.
2. In a shallow bowl, beat an egg. Mix breadcrumbs with seasonings on another plate.
3. Tenderize the meat slices to the desired thickness using a rolling pin.
4. Coat each piece of pork first in flour, then egg, and finally breadcrumbs.
5. Fry the pork escalopes in a large frying pan over medium heat until they're golden brown and cooked through, making sure the juices run clear.
What To Serve Pork Escalopes With?
Serve these juicy pork escalopes with a side of new potatoes boiled in salted water or a buckwheat side dish with vegetables and Lithuanian Garden salad or Lithuanian Carrot Salad With Sunflower Seeds. The crispiness of the pork pairs wonderfully with the creaminess of the potatoes and the freshness of the salad.
For a zestier flavour, add lemon wedges on the side; the lemon juice enhances the pork's flavour beautifully.
Making Ahead & Storage
Karbonadas is best enjoyed fresh, but if you need to make it ahead of time, you can roll all the pork steaks in flour, egg and breadcrumbs, place them in a single layer on a large plate or a board and cover them with plastic wrap. Store prepared pork escalopes for up to 2 days and cook them as required.
We do not recommend reheating cooked pork escalopes.
Variations
For a twist on the traditional recipe, try adding lemon zest to the breadcrumb mixture for a citrusy note. Alternatively, experimenting with different herbs or spices can tailor the dish to your taste preferences.
We also have a variation of Karbonadas, known as Karbonadas Su Suriu, which includes a deliciously indulgent topping. Head to our Lithuanian Pork Cutlet With Cheese and Onion recipe to learn more!
Recipe FAQs
Pork escalopes are typically made from pork loin steaks, thinly sliced and further flattened for quick cooking.
While similar, the key difference lies in the side dishes served with them, reflecting each culture's culinary tradition. From my point of view, the main difference is the fact that traditional karbonadas has a narrow edge of fat (and sometimes even a bone attached to the meat).
Other Lithuanian Recipes To Try
After mastering Karbonadas, explore other Lithuanian recipes, like Lithuanian Meatloaf with Apples or a recipe Lithuanian borrowed from Georgia: Chanakhi With Pork! For something fresh and creamy, try Lithuanian Pork With Sour Cream and Herb Sauce.
From the comforting Cold Beetroot Soup to hearty Kugelis (Potato Pudding), Lithuania's cuisine offers a variety of dishes that celebrate the country's rich culinary heritage and the bounty of its land.
Lithuanian Pork Escalopes (Karbonadas Recipe)
Ingredients
- 4 pork loin steaks approx. 480g pork loin, cut into steaks
- 3 tablespoon all-purpose flour
- 1 egg extra large
- ¾ cup (90g) breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon pepper
- oil & butter for frying
Instructions
- Spread the flour on a large plate and season it with half of the salt and pepper.
- On a separate plate, mix together the breadcrumbs with the remaining salt and pepper.
- Beat an egg in a shallow bowl.
- Trim the fat from the pork steaks, if you wish (traditionally, the fat is not trimmed). Using a meat tenderiser or a rolling pin bash each steak flat inside a sturdy zip lock bag or between two sheets of greaseproof paper. They should be about 5mm (¼ in) thick.
- Dip the pork escalope in the flour, then dip it in the egg wash, and then coat it in the breadcrumbs.
- Repeat with the remaining pork steaks.
- Heat a large non-stick frying pan over a medium heat and melt a knob of butter and a tablespoon of oil. Add the pork escalopes (you may need to do this in batches) and cook for about 4–5 minutes on each side or until golden brown all over.
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