A beloved Lithuanian comfort food, Karbonadas are pork escalopes made from thinly pounded pork loin, breaded and pan-fried to golden perfection. Crispy on the outside and juicy on the inside, this dish is perfect for a quick midweek dinner and a hit with both kids and adults alike!
Equipment
- Rolling pin or meat mallet
- Large frying pan
- Mixing bowls
- Plates for dredging
- Tongs or spatula
Ingredients
- 4 pork loin steaks (approx. 480g total)
- 3 tbsp all-purpose flour
- 1 extra-large egg
- ¾ cup (90g) breadcrumbs
- ½ tsp salt
- ¼ tsp black pepper
- Oil (e.g., vegetable or canola) for frying
- Butter (optional, for extra richness)
Instructions
- Place pork steaks between sheets of cling film or in a ziplock bag and pound to about 5mm thickness.
- Season flour with half of the salt and pepper, and place on a large plate.
- On another plate, mix breadcrumbs with remaining salt and pepper.
- Beat the egg in a shallow bowl.
- Dredge each pork steak in the flour, then dip in the egg, then coat with the breadcrumb mixture.
- Heat a large frying pan over medium heat. Add a tablespoon of oil and a knob of butter.
- Fry pork for 4–5 minutes per side until golden brown and cooked through.
- Serve hot with your favorite side dishes like boiled potatoes, buckwheat, or a fresh garden salad.
Notes
Looking for a dish that’s hearty, nostalgic, and ready in under 30 minutes? 🕒 Meet Karbonadas — a beloved Lithuanian pork escalope recipe that’s golden, crispy on the outside, and irresistibly juicy on the inside. While not traditionally Lithuanian in origin, this dish has been a household favorite since the 1970s, bringing families together with its cozy, soul-warming flavor.
Similar in style to the German Schnitzel or American pork cutlet, Lithuanian Karbonadas has earned its place at dinner tables across the country — and now, yours too!
🐷 What is Karbonadas?
Karbonadas is a Lithuanian dish featuring thin slices of pork loin, tenderized, coated in flour, egg, and breadcrumbs, then pan-fried to crispy perfection. The result is a simple yet deeply satisfying meal — crunchy on the outside, juicy and tender on the inside. 🤤 This dish is typically served with comforting sides like:- 🥔 Boiled or mashed potatoes with fresh dill
- 🥗 Lithuanian garden salad or carrot salad with sunflower seeds
- 🍋 A lemon wedge for brightness
- 🍄 Optional creamy mushroom sauce for added richness
🛒 Ingredients & Substitutions
To make authentic Lithuanian pork escalopes, you’ll need:- 4 pork loin steaks (~120g–150g each, or ~480g total) – with or without the fat edge
- 3 tbsp all-purpose flour
- 1 extra-large egg
- ¾ cup (90g) breadcrumbs – regular or panko for extra crunch
- ½ tsp salt
- ¼ tsp black pepper
- Butter & neutral oil for frying – like canola or sunflower oil
- 🐓 Swap pork for chicken or turkey for a lighter version.
- 🐄 Veal is a more luxurious alternative.
- 🥥 Keto? Use almond flour instead of breadcrumbs for a low-carb twist.
👩🍳 Tips for Perfect Karbonadas
- Tenderize with care: Place pork between two sheets of cling film or inside a zip-lock bag and bash gently until ~5mm thick.
- Season every layer: Don’t forget to season the flour and breadcrumbs for depth of flavor.
- Don’t overcrowd the pan: Cook in batches to keep them golden and crispy, not soggy!
- Use the pan drippings: Drizzle the leftover butter over your potatoes for extra yumminess.
🍽️ Step-by-Step Instructions
- Season the flour on a plate with half of the salt and pepper.
- Mix the breadcrumbs with the remaining salt and pepper on another plate.
- Beat the egg in a shallow bowl.
- Pound the pork steaks to about 5mm thickness.
- Coat each escalope: First in seasoned flour, then in egg, and finally in breadcrumbs.
- Heat a large pan over medium heat. Add a tablespoon of oil and a knob of butter.
- Fry the pork for 4–5 minutes on each side, until golden brown and cooked through.
- Serve immediately with your favorite sides!
🥗 What to Serve With Pork Escalopes
Lithuanian Karbonadas is incredibly versatile. Here are some tasty ideas:- 🥔 New potatoes with dill
- 🌾 Buckwheat with roasted veggies
- 🥕 Lithuanian carrot salad with sunflower seeds
- 🥬 Fresh garden salad with sour cream dressing
- 🍋 A wedge of lemon for extra zing
🧊 Make Ahead & Storage
Want to prep ahead? No problem!- Bread the pork escalopes and store them uncooked in the fridge, covered, for up to 2 days.
- When ready, cook straight from chilled.
- Leftovers? Reheat in a hot oven (not microwave!) for best crispiness.
🔄 Variations To Try
- Lemon Zest: Add some to the breadcrumbs for a citrusy brightness 🍋.
- Herb it up: Try parsley, thyme, or smoked paprika for a flavor twist.
- Karbonadas su Sūriu: A cheesy variation topped with melted cheese and sautéed onions. 🧅🧀 [Find the recipe here!]
❓ FAQs
🔪 What cut is a pork escalope?It’s typically a slice of pork loin, pounded thin for fast cooking and maximum tenderness. 🇩🇪 Is Karbonadas the same as Schnitzel?
They’re very similar — both are breaded and fried cutlets. However, Karbonadas often keeps a narrow fat edge and occasionally even a small bone, offering a distinct texture and flavor profile. The side dishes also vary culturally.
📝 Printable Recipe
Ingredients- 4 pork loin steaks (approx. 480g total)
- 3 tbsp all-purpose flour
- 1 extra-large egg
- ¾ cup (90g) breadcrumbs
- ½ tsp salt
- ¼ tsp black pepper
- Oil & butter for frying
- Pound pork steaks to 5mm thick.
- Season flour and breadcrumbs with salt and pepper.
- Dredge pork in flour → egg → breadcrumbs.
- Fry in butter/oil over medium heat, 4–5 min per side.
- Serve hot with your favorite sides. Enjoy! 😋
