Lithuanian Pork Escalopes (Karbonadas Recipe)
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.
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.