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Breaded Wild Boar Schnitzel | Golden Brown & Crispy
(0)
35 min
Quick
Gurkerl Küche
Zarte Wildschweinschnitzel aus dem Schlögel, paniert nach traditioneller Wiener Art und in reichlich feinem Butterschmalz goldbraun herausgebacken. Das magere Wildfleisch harmoniert perfekt mit der knusprig-soufflierenden Panier, fruchtigen Wildpreiselbeeren und frischen Bio-Zitronenspalten. Ein herbstlicher Wirtshaus-Klassiker für festliche Anlässe oder das gemütliche Sonntagsessen.
Preparation method
Preparation & Breading Station
Preheat the oven to 80 °C top/bottom heat and prepare a baking tray with an oven wire rack. Pat the wild boar schnitzels dry with paper towels, place between two layers of cling film, and pound evenly with a meat mallet to a thickness of about 4 to 5 mm. Season both sides with salt and freshly ground black pepper.
Set up three shallow bowls side by side for the breading station: fill the first with fine wheat flour, lightly whisk the eggs with a fork in the second (do not beat until frothy), and place the breadcrumbs in the third.
First dredge the seasoned schnitzels in the flour on both sides and gently tap off any excess flour. Then draw them through the whisked egg so they are coated all over, and finally turn them in the breadcrumbs. Do not press the breadcrumbs firmly under any circumstances so the breading can soufflé wonderfully during frying.
Chef's tip
For a perfectly souffléed breading, never press the breadcrumbs firmly onto the meat, and keep the schnitzel moving in the hot, floating clarified butter by continuously swirling the pan.
Wild boar schnitzel cut from the haunch is especially lean and fine-grained. Pay attention to short frying times at a constant temperature so the game meat remains wonderfully juicy and tender.
Ingredients
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