Classic wild boar chop with mushroom sauce and mashed potatoes

INGREDIENTS

For meat:

• 300 g wild boar loin
• 1 tbsp mustard
• Salt
• Pepper
• Flour
• Breadcrumbs
• 1 egg
• 50g milk
• Oil for frying

For the mushroom sauce:

• 200 g of mushrooms
• 100 g of game broth
• 1 medium onion
• 1 tbsp flour
• 50 g cream
• 30 g butter
• Oil
• Salt
• Pepper
• Greenery

Mashed potatoes:

• 1 kg of potatoes
• 300g milk
• 100 g butter
• Salt

PRODUCTION PROCESS

Preparing and cooking meat:

• Pound the wild boar tenderloin thinly with a meat mallet.
• Sprinkle with salt, pepper, rub with mustard and leave to marinate for 20 minutes.
• We roll the marinated steaks in flour, dip them in an egg and milk mixture, then roll them in breadcrumbs.
• Heat the oil in a pan and fry the chops on both sides until nicely browned.

Mushroom sauce:

• Finely chop the onion and fry in hot oil until soft.
• Add the chopped mushrooms, sprinkle with flour and fry until golden brown.
• Pour in the game broth, salt, pepper, and chopped herbs.
• Simmer over low heat until thickened.
• Add the cream, heat but do not boil. Let stand for 10 minutes to allow the flavors to blend.

Mashed potatoes:

• Peel the potatoes and place them in a pot of cold water. Boil until soft.
• In another pot, bring the milk and butter to a boil.
• Peel the boiled potatoes, mash them, add hot milk with butter, season with salt and mix well.

DELIVERY

Place the wild boar chop on a plate, along with creamy mashed potatoes and mushroom sauce. You can garnish the dish with fresh herbs.