Serves: 4 | Prep Time: 20 minutes | Cook Time: 15 minutes
Ingredients
For the Schnitzel:
- 4 wild boar or pork cutlets (bone-in or boneless)
- 1 cup all-purpose flour
- 2 eggs, beaten with 2 tbsp milk
- 1 ½ cups panko breadcrumbs
- ½ cup Parmesan cheese, grated
- 1 tsp smoked paprika
- Salt and pepper, to taste
- Olive oil and butter, for frying
For the Gremolata:
- 1 cup parsley, finely chopped
- 2 tbsp thyme leaves (or substitute with basil, dill, or mint)
- Zest of 1 lemon
- 2 garlic cloves, minced
- 3 tbsp olive oil
- Salt and pepper, to taste
Method
- Prepare the Cutlets:
- Pound the wild boar or pork cutlets to a thickness of about 1 cm.
- Season both sides with salt and pepper.
- Bread the Cutlets:
- Dredge each cutlet in flour, shaking off any excess.
- Dip into the egg mixture, ensuring it’s fully coated.
- Press into the panko mixture (breadcrumbs, Parmesan, and smoked paprika) until evenly covered.
- Fry the Schnitzels:
- Heat a generous amount of olive oil and butter in a large skillet over medium heat.
- Fry the cutlets for 3–4 minutes per side, or until golden brown and cooked through.
- Transfer to a plate lined with paper towels to drain any excess oil.
- Make the Gremolata:
- In a small bowl, combine parsley, thyme leaves, lemon zest, garlic, and olive oil.
- Season with salt and pepper to taste. For a personal twist, add your favourite herbs like dill or mint.
- Serve:
- Arrange the schnitzels on serving plates and top with a generous spoonful of gremolata.
- Serve with lemon wedges and a side of fresh salad or roasted vegetables.
Tips and Variations
- For Extra Flavour: Marinate the cutlets in lemon juice, garlic, and olive oil for 1 hour before breading.
- Gluten-Free Option: Substitute panko breadcrumbs with gluten-free breadcrumbs and flour with almond flour.
- Gremolata Upgrade: Add a touch of grated parmesan or a pinch of chilli flakes for added depth.
Enjoy this crisp, flavourful dish with a refreshing gremolata twist—perfect for a weeknight dinner or a special occasion!