Before you start making ground pork schnitzel, heat the oven to 300°F (150°C)—patties are baked in the oven after frying to become juicier.
Put ground meat, grated cheese, chopped parsley, and cold milk in a bowl. Add salt and pepper. Mix using your hands; work quickly. The mixture needs to stay cold.
Make patties between your palms. They should be about 1 inch (2.5 cm) thick and about 5 inches (13cm) in diameter.
Prepare two shallow plates and one bowl. Put the flour on the first plate and the breadcrumbs on the second one. Whisk the eggs in the bowl using a fork. Salt them a bit.
Coat the prepared patties in the following order: 1) flour, 2) beaten eggs, and 3) breadcrumbs.
Heat a thick layer of lard or canola in the pan to medium-high. Fry the coated schnitzels until golden brown on both sides.
Put the finished patties in a baking dish and place them for twenty minutes in the preheated oven. This step will ensure that the meaty patties are well cooked through.
Notes
Makes 6-8 pieces, depending on their side.
SERVING: Ground pork schnitzel with cheese goes best with mashed potatoes. The Czechs like to add one or two dill pickles.
If the mixture sticks to your hands when making patties, prepare some cold water and dip your hands in it.
For coating, I use a piece of parchment paper instead of shallow plates; it works perfectly for me!