Crunchy, golden, and juicy Polish Pork Schnitzel! Served with potatoes and cucumber salad - a classic dish that everybody loves. Learn Polish secrets on how to prepare the best pork schnitzel with this recipe! So delicious!
Place pork chops on a work surface and cover with a sheet of baking paper or foil. Use a meat mallet (or rolling pin) to pound the meat. Don't pound too thin - it will tear.
Cut the onion. In a big bowl mix together onions with pork chops and cover with milk. Let it marinade for at least 2 hours.
Remove pork chops from marinade and dry with a paper towel. Season with salt and pepper.
Place flour in one dish, breadcrumbs in another, and whisked eggs in a bowl (with mustard and oregano if desired).
Coat a pork chop in flour shaking off excess. Dip into egg shaking off excess. Coat in breadcrumbs. Transfer to a plate. Repeat with every pork chop.
Heat lard in a big pan over medium heat. Fry the schnitzel on medium heat for around 5 minutes, each side. Pork chops should be deep golden.