Pork Schnitzel wide display
 

Guide Instructions

This schnitzel is made with boneless pork chops that are first pounded, then breaded and seared off in the Brava. I would highly recommend using Panko bread crumbs here as they will make the schnitzel light and crispy. This recipe includes serving the schnitzel with a squeeze of lemon, but you could also serve it with capers or pickled cabbage.

Serves 2

Ingredients:

4 boneless pork chops, thin-cut, pounded to 1/4" thick
2 eggs
1/4 cup all-purpose flour
1 1/4 cup Panko bread crumbs
1 tablespoon butter, melted
3 tablespoons vegetable oil
1/2 lemon, cut into wedges

Instructions:

1. Pat pork dry with paper towels.
2. Season pork on both sides with kosher salt and granulated black pepper.
3. Crack eggs into bowl and lightly beat with a fork.
4. Add flour and Panko to two separate bowls.
5. Dip pork into flour, then eggs and coat completely; shake off excess.
6. Dip pork into bread crumbs and coat evenly; shake off excess. Using your hands, gently press breading into pork to ensure it adheres.
Pro tip: Make sure to shake off all excess coating. This will prevent crumbs from burning on the tray.
7. Spread butter and 1 tablespoon of oil evenly on Brava metal tray.
8. Evenly spread pork in Zones 1, 2 and 3 of metal tray.
9. Drizzle 2 tablespoons oil on top side of pork.
10. Slide metal tray into bottom shelf and press green button to begin cooking.
11. Follow instructions on touchscreen. Note: you will need to flip the pork after 6 minutes.
12. When the cook is completed, sprinkle schnitzel with salt. Plate and serve with lemon wedges.