Thin chicken cutlets pounded, breaded in golden breadcrumbs, and fried until shatteringly crispy, a Latvian weeknight staple.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: warm plate
Garnishes: lemon wedge, parsley
Accompaniments: boiled potatoes, sauerkraut, lingonberry jam
Instructions
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1
Place each chicken breast between plastic wrap and pound to 1cm thickness with a meat mallet.
-
2
Season generously with salt and pepper on both sides.
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3
Set up breading station: flour, beaten eggs, breadcrumbs in three shallow bowls.
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4
Coat each cutlet in flour, dip in egg, then press into breadcrumbs on both sides.
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5
Fry in hot oil over medium-high heat for 3-4 min per side until golden brown and cooked through.
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6
Drain on paper towels. Serve immediately with lemon wedges and boiled potatoes.
Did You Know?
Latvian children rate restaurants by the quality of their karbonādes — a good crunch is the ultimate measure.
Chef's Notes
Equipment Tips
- meat mallet
- 3 shallow bowls
- large skillet
Garnishing
lemon wedge, parsley
Accompaniments
boiled potatoes, sauerkraut, lingonberry jam
The Story Behind Karbonādes
Karbonādes arrived in Latvia through German-Baltic culinary influence, related to the Wiener Schnitzel tradition. The Latvian version adapted to use whatever meat was available and became one of the most beloved everyday dishes, served in every household and school cafeteria.
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