- 454 grams wild boar chops
- Salt and pepper
- 1/4 cup (60 millilitres) salted butter
- 1 /2 cups (350 millilitres) plain breadcrumbs
- 2 whole eggs, lightly beaten
- 2 cups (470 millilitres) flour
- 8 1/2 cups (2 litres) vegetable oil
- 1 lemon, sliced
- 1/2 cup (120 millilitres) parsley
- Slice boar chops into 1.2 centimetre pieces. Lightly salt and pepper the chop cutlets. Place the cutlets between two sheets of plastic wrap and pound with a mallet or rolling pin until reduced in thickness to three millimetres. Set aside.
- Set up eggs, flour and breadcrumbs each in their own shallow container to make a breading station.
- Dredge each cutlet in the flour. Shake off the excess. Dip cutlet in eggs, followed by breadcrumbs.
- Let breaded cutlets rest in fridge for 15 minutes.
- In a sauté pan, melt two tablespoons (30 millilitre) of butter over medium heat. Add enough oil to fill the pan to three millimetres. Heat on high to approximately 350F (175 C). Add the breaded cutlets and cook for two minutes on each side or until golden brown.
- Serve garnished with lemon slice and parsley.