Pork Milanese, the Italian version of the Austrian weinerschnitzel, is a simple classic. It’s just pork loin, breaded, fried and served with lemons. No sauce, just lemons. Unsurprisingly, this recipe works like a dream for pork’s wild cousin, the wild boar.
It’s super-easy, classy and retro — all at the same time. Serve as an easy weeknight dinner, or as one course in a larger fancy dinner.
I’d drink a German Riesling with this, but an Italian white, such as a Tocai Friulano would be great, too, as would a Gewurzstraminer.
- 1 1/2 pounds wild boar or pork loin
- 1 cup flour
- 2 eggs
- 1 cup breadcrumbs
- Zest of a lemon
- Lemon wedges to serve
- 1 tablespoon fresh oregano
- 4-5 tablespoons lard, butter or olive oil
- If you are using loin chops, slice them in half, or about 1/2 inch thick. If you are using a whole backstrap, slice on an angle about 1/2 inch thick.
- Get some plastic wrap and a mallet, or an empty wine bottle. Put a slice of loin between two sheets of plastic wrap and pound the meat flatter, into a 1/4 inch slice. Don’t wail on it, use just enough force to flatten the meat a little. Set each slice aside as you finish the rest.
- Salt the boar loin well.
- Beat the eggs in a bowl, and set up a bowl of flour and another bowl of breadcrumbs.
- Put the oil in a large saute pan and heat it over medium-high heat.
- Meanwhile, start dredging your boar loin in flour, then egg, then breadcrumbs. Do as many as will fit in the pan without overlapping. You will probably need to do this in batches.
- Lay the breaded pork down in the hot pan in one layer, and turn the heat down to medium. Fry the pork until it is golden brown on both sides, which should take no more than 2-3 minutes per side.
- Put the finished boar loin on a paper towel to drain while you cook the rest.
- Serve simply, with a dusting of lemon zest and oregano, and lemon wedges on the side.