Breaded Pork Escalopes, known as Karbonadas, are often served for weeknight dinner in Lithuania. But for more special occasions, we like to top thin pork cutlets with cheese and onion for a decadent, filling and extremely satisfying meal. Here, we will talk you through the steps of making a Lithuanian Pork Cutlet with Cheese and Onion topping.
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Whilst Karonadas Su Sūriu is traditionally made with pork, you can follow the same method and make it with thin slices of chicken breast. And if you are looking for more pork recipes, try Pork Pilaf, Meatloaf with Apples, Lithuanian Pork Goulash or Pork-Stuffed Cabbage Rolls next!
Ingredients and Substitutes
- 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. Alternatively, you can use thin pork chops and pound them thinly using a meat tenderizer. Any leftover pork loin, can be made into delicious Clay Pot Stew - Chanakhi with Pork or Lithuanian Pork With Sour Cream and Herb Sauce.
- all-purpose flour: also known as plain flour.
- egg: use large or extra large eggs.
- bread crumbs: 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.
You will also need these for topping:
- onions: in Lithuania, brown onions are typically used, but we love this cheese pork cutlet recipe with red onions or even shallots.
- cheese: we used mature cheddar cheese, but you can choose any cheese that melts easily, like Gouda, Emental or even mozzarella cheese.
Step-By-Step Method
1. Begin by spreading the flour onto a large plate and season it with half of the salt and pepper.
2. On a separate plate, combine the breadcrumbs with the remaining salt and pepper.
3. In a shallow bowl, lightly beat an egg.
4. If desired, trim any excess fat from the pork steaks (though traditionally, it's left intact). Using a meat tenderizer or a rolling pin, gently flatten each pork steak inside a sturdy zip lock bag or between two sheets of greaseproof paper (or plastic wrap) until they're about 5mm (¼ in) thick. Dab the pork cutlets with paper towels to remove any surface moisture.
5. Next, coat each pork escalope by dipping it first in the seasoned flour, then in the heated egg mixture, and finally in the breadcrumbs, ensuring an even coating. Repeat the process for the remaining pork cutlets.
6. Heat a large skillet with a little oil. Add the sliced onions and saute over low-medium heat for 6-8 minutes until the onions are soft and tender. Place them into a small bowl and set aside.
7. Wipe the pan clean and melt a knob of butter along with a tablespoon of oil. Add the pork cutlets in batches if necessary (or use multiple pans), and cook for approximately 4–5 minutes on each side or until they're golden brown and cooked through.
8. Once cooked, reduce the heat to low. Top each pork cutlet with a generous tablespoon of sauteed onions, and add a mount of grated cheese on top.
9. Cover the pan with a lid and continue to cook until the cheese melts. Serve immediately!
ALTERNATIVELY: You can pan-fry the pork cutlets, then arrange them on a baking dish, top with cheese and onion, and place them under the salamander or in the oven for a few minutes until the cheese melts.
What To Serve Pork Cutlets With?
Serve a Pork Cutlet with Cheese and Onion topping with creamy mashed potatoes, buckwheat with carrots and onions, boiled potatoes with dill and butter or white rice, and a vegetable side dish. Lithuanians often serve pork with Cabbage and Carrot Salad or a simple tomato salad with sour cream.
Whilst these Pork Cutlets do not typically come with any sauce, my dad loves them with tomato sauce!
More Lithuanian Recipes To Try
Looking for more Lithuanian dinner recipes? We've been loving this Baked Buckwheat Casserole lately! Have a look at some true gems from the Lithuanian cuisine below:
Lithuanian Pork Cutlet With Cheese and Onion (Karbonadas Su Sūriu)
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
- 2 small onions red or brown, thinly sliced
- 3½ oz (100g) grated cheese cheddar, Emmental or Gouda
Instructions
- Begin by spreading the flour onto a large plate and season it with half of the salt and pepper.
- On a separate plate, combine the breadcrumbs with the remaining salt and pepper.
- In a shallow bowl, beat an egg until well mixed.
- If desired, trim any excess fat from the pork steaks (though traditionally, it's left intact). Using a meat tenderizer or a rolling pin, gently flatten each pork steak inside a sturdy zip lock bag or between two sheets of greaseproof paper (or plastic wrap) until they're about 5mm (¼ in) thick. Dab the pork cutlets with paper towels to remove any surface moisture.
- Next, coat each pork escalope by dipping it first in the seasoned flour, then in the heated egg mixture, and finally in the breadcrumbs, ensuring an even coating. Repeat the process for the remaining pork cutlets.
- Heat a large skillet with a little oil. Add the sliced onions and saute over low-medium heat for 6-8 minutes until the onions are soft and tender. Place them into a small bowl and set aside.
- Wipe the pan clean and melt a knob of butter along with a tablespoon of oil. Add the pork cutlets in batches if necessary (or use multiple pans), and cook for approximately 4–5 minutes on each side or until they're golden brown and cooked through.
- Once cooked, reduce the heat to low. Top each pork cutlet with a generous tablespoon of sauteed onions, and add a mount of grated cheese on top.
- Cover the pan with a lid and continue to cook until the cheese melts. Serve immediately!
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