A thin pork cutlet breaded and pan-fried golden, the defining everyday Latvian counter plate served with grey peas, mashed potato or rye bread.

Karbonāde entered Latvian cooking through Baltic German cuisine in the 19th century, derived from the schnitzel tradition but distinguished by its rye-bread crumb coating and the Latvian sour-cream sauces served alongside. The dish became the anchor of the country's mid-20th-century cafeterias and remains the most-ordered counter plate at Lido and similar buffet chains. Every Latvian grandmother has her preferred version of the breading.

Where to eat Karbonāde (breaded pork cutlet) in Riga

4 editor picks for Karbonāde (breaded pork cutlet) in Riga, ranked by editorial score. All Riga signature dishes · Karbonāde (breaded pork cutlet) across every city.

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Make it at home

Serves 440 minEasy

Ingredients

  • 4 pork loin cutlets (about 150g each), pounded thin to 1cm
  • 100g plain flour seasoned with salt and pepper
  • 2 eggs, beaten
  • 200g rye breadcrumbs or panko
  • Vegetable oil and butter, for frying
  • Sour cream and chopped dill, to serve
  • Lemon wedges

Method

  1. Pound the pork cutlets between two sheets of cling film until 1cm thick. Season with salt and pepper.
  2. Set up a breading station: seasoned flour, beaten egg, breadcrumbs.
  3. Dredge each cutlet through flour, then egg, then press into breadcrumbs to coat fully.
  4. Heat a tablespoon of oil and a knob of butter in a large skillet over medium-high heat.
  5. Fry the cutlets in batches, 3 to 4 minutes per side until deep golden and cooked through. Don't crowd the pan.
  6. Rest cutlets on a paper towel for 2 minutes. Serve with sour cream, chopped dill and lemon wedges, alongside grey peas or mashed potatoes.

Editor tip. Latvian cooks often use rye breadcrumbs instead of standard panko; the crust is darker and slightly bitter, balancing the rich pork.

Common allergens: Gluten, Pork, Eggs, Dairy.