Thin, marinated wild hog cutlets are rubbed with a garlic and cumin paste, then breaded and panfried until golden and crisp.  

Basically a breaded cutlet, but marinated first in some garlic, onion, cumin and lime. This is usually made with garlic powder, but we are mashing up the marinade ingredients here in a mortar for an aromatic and more potent contribution of flavor. This is an easy, simple recipe that's very good with some crispy potatoes and a little salad.

Featured in the Hog Video (Large Sow).

Serves 4

4 cloves garlic, peeled and smashed

¼ small white onion, roughly chopped

1 tsp cumin seeds

Juice and zest of 1 lime

8 large cutlets from the loin, sirloin or shoulder, pounded to ¼” thickness

1 ½ cups all-purpose flour

4 eggs, beaten

2 cups breadcrumbs (I prefer Panko)

Olive oil or lard for frying 

In a mortar or food processor, grind the garlic, onion and cumin seeds to an aromatic paste. Add the juice and zest.

Season the cutlets well with salt and pepper, then rub them evenly with the garlic and lime paste. Refrigerate, covered, for at least an hour and up to 12 hours.

Place the flour, egg and breadcrumbs in three separate plates or wide bowls. Bread each cutlet first in the flour, making sure to coat it very well, followed by the egg, then the breadcrumbs. Set aside or refrigerate until ready to cook.

Heat ¾” of oil or fat in a wide, heavy-bottomed pan over medium-high heat (350°F with a thermometer). Fry the cutlets, in batches if necessary, until crispy and golden, about 2-3 minutes per side. Drain well on paper towels, a rack or brown paper bags.