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.