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Pork Chop Schnitzel | Savor Chicago

Pork Chop Schnitzel | Savor Chicago

Savor Chicago - Sn 1/Ep 4Savor Chicago - Sn 1/Ep 4

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Frankie ventures to a farm in rural Chicago to discover the good eats of the heartland.




Pork Chop Schnitzel


  • 2 bone-in pork chops

  • 1 1/2 cups butter

  • 1 1/2 cups fresh breadcrumbs

  • 2 eggs

  • 1 cup flour

  • Rosemary

  • Salt & pepper

  • Thyme

  • 1/2 head radicchio

  • Lemon for serving

  • Vinaigrette:

  • 1 tablespoon red wine vinegar

  • 1 cup olive oil

  • 1 teaspoon mustard


  1. Clarify butter. On the stove, heat butter until milk solids separate. Remove and discard milk solids. Reserve clarified butter for cooking the pork chops.

  2. Pound the pork chops with a mallet until uniformly thin. Sprinkle with salt and pepper.

  3. In a medium bowl, whisk eggs. In a separate bowl, add breadcrumbs and mix with rosemary and thyme.

  4. Coat pork chops in a thin layer of flour, then dip pork chops into the eggs, then into the breadcrumbs mixture. Fry in clarified butter until cooked through, turning to brown both sides.

  5. Whisk vinaigrette ingredients together and brush over the radicchio. Char until browned.

  6. Transfer to a plate along with pork chops. Drizzle some lemon juice over the top and enjoy!

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- I'm Frankie Celenza, and I'm discovering the best that Chicago has to offer. We're visiting farms and tasting food from the heartland. So come along for the ride as I savor Chicago. Just took a quick drive out of Chicago and now I'm here at Barrington Farm. They've got chickens, they've got turkeys, they've got pigs. Let's go meet Cliff McConville and have him show us around. - Nice to meet you. Welcome. Let me show you around. - [Celenza] We'll just check it out. - [McConville] All right. So these are our Thanksgiving turkeys. - [Celenza] Yes, they are. Don't they look like dinosaurs? - Turkeys for sure do a little bit more, yeah. - I mean, they're like a mini velociraptor with feathers. Look at that, are you kidding me? - So here we are with our hens. We've got probably about 375 hens here, give or take. - Yeah, yeah. And they're all pumpin' out how many eggs per day roughly? - So we get, I would say on average, they're gonna give you four to five eggs each per week. So you wanna collect some eggs? - I mean, I'd love to collect some eggs. - All right, well let's grab our egg bucket over here. Let's walk up the ramp. - Is it okay if I just start taking these? - [McConville] Yeah, let's just start grabbing eggs. If you see a chicken then you just gotta reach underneath her. - I gotta reach underneath the chicken? - [McConville] Yes. - Okay. - [McConville] Yeah, we gotta get all those eggs. - [Celenza] Yep, there it is. - [McConville] Some of the hens might take offense to you reaching under 'em and they'll try to peck you, but it's just like a pinch, so don't worry about it. - [Celenza] No, I'm not worried. I'm actually surprised at how calm they are. - [McConville] Most of 'em are. - [Celenza] I grew up in the city, so this is like, this is bananas. There we go, I got one right here. That was crazy, let me tell ya. I'd love to see the hogs if that's-- - [McConville] Sure, all right. - All right, let's check out the hogs. - So here we are with our hogs. - This guy's looking really happy. Look at that face. He's just like, ah. - Have you felt their nose? Have you ever felt a pig's nose? You know, if you feel it, it's made out of cartilage. Yeah yeah, feel it. So their noses are made for rootin'. - [Celenza] Oh yeah. - [McConville] Can you feel it? - [Celenza] Totally, totally. - [McConville] Yeah, yeah. - [Celenza] Wow, yeah. Whoa, cool, poopy face. - Yep. - [McConville] This will be like a feeding frenzy. It's gonna be like piranhas on a piece of meat. - [Celenza] I can't wait. - [McConville] All right guys, watch out. Here we go. - [Celenza] Oh, here it comes! - [McConville] This is been fermenting for a day. It's kind of cheesy. - [Celenza] Oh yeah. Oh, this is hysterical. - [McConville] Oh yeah, they go crazy over it. - [Celenza] There's not enough room. Oh, this guy's going underneath. - [McConville] These guys are about five months old. - [Celenza] What kind of breed are they? - [McConville] These are Berkshires. - [Celenza] So Berkshire pork. - Yeah, Berkshire pork, yeah. - It's my favorite. - [McConville] It's kind of like the Angus of pork, you know, the Berkshires are the tastiest. Especially if you raise 'em outdoors like we do where they're getting a lot of vegetation, this will be really tasty. - [Celenza] What I'm really dying for, though, is a porkchop or a pork cutlet, something. Let's get that happening, what do you say? - All right, let's go get some pork chops, all right? - Fantastic, yeah man. Can I drive? Kidding. - [McConville] All right, we've got our food right here. We've got our farm fresh eggs. Here's some of our Berkshire pork chops. - Thank you. - Look forward to seeing what you can create with those. Thank you. - [Celenza] Thank you so much. Bye bye. We just saw that whole farm, and I literally picked these eggs up from underneath a chicken, and I think that I should make a pork schnitzel and I was gonna just fry it in oil, but then I realized we're on a farm, so what we should do is clarify some butter. All the oils that we use in cooking are 100% fat. Butter's like 82%, so what we're gonna do is get that 18% not fat out of here, and then we'll be able to get it over 100 degrees hotter than you could get in normal butter. So we have these nice little chops, and we want fat 'cause it's delicious, but too much fat is no good, so if you just take off a tiny bit of it. Now we're gonna pound them nice and thin. Meat pounder. Frank, I don't have the meat pounder. All right, pan. You gotta have a pan because if you don't have a pan, then you're not cooking this dish. I always like to crack eggs on a flat surface. Try and do it one time so you don't get lots of little shards of yolk. Look at how beautiful the color of the yolk are. Breadcrumbs, salt, this is pepper. We want to have some flour on there, egg. Into the breadcrumbs. Let's get our 99.9% butter fat in the pan. When you put it down, always go away from you so that if it splatters, it hits the person over there. I'm gonna make a quick vinaigrette for our beautiful radicchio head here. Vinegar and olive oil. Okay, you need to have some mustard in there because it's an emulsifier. I just wanna get a nice char on there. It's like two face, something like that. Golden brown. So I've just made a pork schnitzel and it's delicious, fried, local pork. There's fried butter fat smell. The pork smells super duper delicious, and then I've got like, hints of burnt radicchio. Schnitzel. I love that we cooked it in butter fat. It's just creamy and wonderful, and then the lemon that we put on top kind of wraps the whole thing in a multidirectional palate device spaceship. That was a great line. - [Cameraman] It was amazing. It made no sense. - It totally made sense. I hope you enjoyed today's farm tour and schnitzel as much as I did. For more episodes of Savor Chicago, join us right here on Tastemade.

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