Wild boar schnitzel Viennese style with potato and lamb's lettuce

Ingredients for 6 servings:

• 1 kg pork (wild boar leg)
• 2 eggs
• 50 ml milk
• 250 g breadcrumbs
• 200 g flour, non-stick
• 500 g lamb’s lettuce (corn salad)
• 500 g potatoes
• 2 onions
• Balsamic vinegar, white
• olive oil
• 3 tbsp oil (pumpkin seed oil)
• 2 tbsp mustard, hot
• Cranberry compote
• 2 lemon(s), sliced
• e.g. oil or clarified butter for frying
• salt and pepper

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Reinterpretation of an Austrian classic

First, boil the potatoes in salted water for the potato salad. Drain, peel, and thinly slice them while still hot. Peel and finely chop the white onions, then add them to the potato slices. Make a dressing for the potato salad from mustard, olive oil, salt, pepper, and white balsamic vinegar and pour it over the salad. Mix well and set aside for 1 hour. Do not refrigerate! Then stir again and season again if necessary. For the lamb’s lettuce, wash and trim the lettuce (or buy pre-trimmed lettuce), and dry it in a salad spinner. Make a very light vinaigrette with pumpkin seed oil, salt, sugar, balsamic vinegar, and a pinch of pepper. Pour over the salad just before serving. For the wild boar escalopes, remove the leg, remove any fat and skin, and cut into small—not too thick—escallops. Then pound the escalopes and season with salt. For the breading, beat the eggs with a little salt and milk. First coat the schnitzels in flour, then in egg, and finally in breadcrumbs. Then fry them in a pan with about 4 cm of hot fat until golden brown on both sides, then drain on kitchen paper. Arrange the schnitzels on plates and garnish with lemon slices and cranberry compote. Serve the potato salad in a bowl or on a small plate and top with the lamb’s lettuce. Tip: For those who don’t like potatoes, the schnitzels also taste delicious with steamed rice and lamb’s lettuce.