Cutlets from wild boar

1.5 kg pulp boar (pork loin)

100 g butter
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2 glass breadcrumbs

2-3 eggs

ground black pepper

salt

Cut off the excess fat from the meat, leaving a layer of 1 cm, cut down the vertebral bone.

Cut the brisket across the width of the ribs into individual chops, trim the flesh along the bone at 1.5-2 cm and fight off, clean up the bone and chop off the tip.

Marinate meat, rubbed it with black pepper and salt.

Beat eggs, moisten cutlets, breaded them in breadcrumbs and fry on each side in vegetable oil for 7-10 minutes.

Cutlets served with braised wild boar meat or sauerkraut with herbs.