Start by tenderizing the pork chops. You can do this by placing them between two sheets of plastic wrap and using a meat mallet or the back of a heavy pan to gently pound them until they are about 1/4 inch thick.

Season the pork chops with salt and pepper on both sides.

Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.

Dip each pork chop into the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the chop in breadcrumbs, pressing gently to adhere.

Heat oil in a large skillet over medium heat. Add the breaded pork chops and cook for about 4-5 minutes per side, or until golden brown and cooked through. You may need to fry them in batches, depending on the size of your skillet.

Once cooked, transfer the Kotlet schabowy to a paper towel-lined plate to drain any excess oil.

Serve hot with lemon wedges and your choice of side dishes, such as mashed potatoes, sauerkraut, or a fresh salad.