Cūkgaļa Franču Gaumē
French-style Pork Cutlets
Karbonāde, or breaded pork cutlets, Latvia's version of schnitzel, might very well be Latvians favorite dish, showing up at homes, weddings and school cafeterias alike. You can find them - I'm told, I haven't been to Latvia myself - at restaurants throughout the country, often enhanced with a variety of toppings. This "French" version, which featured onions, tomatoes and bell peppers but, most importantly, a cheese-mayo combo, became particular popular during Soviet times. It wasn't until the fall of the Iron Curtain that Latvians were able to visit France and learned that the French had never heard of this dish. But hey, calling it French makes it sound fancier.
Of course, there are several versions of this dish, and I combined a couple. You can use any sort of cheese you have around, I used a pre-shredded Italian blend for convenience. In shopping for this dish, I also "discovered" Duke's mayonnaise, which was on sale at the supermarket. While new to me, this has been a staple of American Southern cuisine for generations and it's absolutely delicious, it really made this dish.
And this was a pretty good dish, despite the fact that pork cutlets are pretty much tasteless as far as meats go.
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French-style Pork Cutlets
Ingredients
- 2 lbs thin pork cutlets or boneless pork loin chops
- salt to taste
- 3/4 cup flour
- cooking oil
- 1 small onion, chopped or sliced
- 1 small tomato, chopped or sliced
- 1 small red bell pepper, chopped or sliced
- 8 oz shredded cheese
- 1/2 cup mayo
- 1 garlic clove, minced
- black pepper to taste
Directions
Line a large baking sheet with parchment paper.
Remove any border fat from the cutlets and pound until they become very thin. Salt and dust with flour.
Heat oil in a saute pan over medium-high heat. Working in batches, brown cutlets on both sides. Dry with paper towels and transfer to prepared baking sheet.
Turn oven to 375°F.
Sprinkle or lay onion, tomato and bell pepper on top of the cutlets. In a small bowl, mix the shredded cheese with the mayo and the minced garlic. Spoon onto the cutlets. Sprinkle with fresh ground black pepper.
Bake until the cheese melts and starts to brown.
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Adapted from several recipes
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