Download the recipe below.
I like my schnitzel DOUBLE DIPPED AND SWIMMING IN BUTTER AND LEMON!
For the Meat:
- Boneless wild boar chops
- 3 eggs
- 5 cups flour
- 10 cups bread crumbs
- 100gr butter
- Salt and pepper
- Canola oil or any high heat cooking oil to sauté
- Capers (optional garnish)
- Horseradish (optional garnish)
Possible side dishes:
- Fried Potatoes
First, trim the two wild boar chops and slice into 1.5cm thick cutlets.
Next, cover meat in cling film and pound it with a rolling pin very thin to about 0.5cm. Pounding the meat breaks up the meat fiber and therefore prevents the cutlet from contracting while frying. In case you prefer to use a meat tenderizer, we would recommend to cover the cutting board in cling film instead of the meat itself. This way, you avoid little pieces of the cling film being stuck to your food. Season the meat with salt and pepper.
Now, prepare three plates with flour, whipped eggs and bread crumbs. The order is very important. First dip the meat in flour so it is fully covered, followed by eggs and bread crumbs. Repeat the process the create a thicker layer of crumbs if this is what you like. To do so simply dip the schnitzel on more time in the eggs followed by the bread crumbs.
After this it is time to sauté the schnitzel. Heat a frying pan with 50 gr butter and oil. Fry wild boar schnitzel about 3 minutes on each side until golden brown and crispy. Add 50 gr of butter half way through the frying process. Make sure to pour butter over the meat a couple of times.
Once the wild boar schnitzel is cooked, take it out of the pan and top it with lemon. If you feel like it you can also add horseradish and capers.
For a side dish we recommend fried potatoes, peas, butter sauce and lots of lemon on the side.
Happy cooking & Bon appétit.