Layer the pork schnitzel in a bowl, sprinkling salt, black pepper, paprika powder, peeled garlic cloves, and bay leaves between each layer. Juice the lemon and pour the juice and white wine over all the meat. Cover and refrigerate for at least 3 hours.
Heat the 60g lard in a large iron pan over high heat. Drain the pork slices, reserving the marinade liquid. Fry the pork slices one at a time for 1-2 minutes per side until golden and cooked to at least 63°C (145°F) internally, transferring each to a plate. Return all fried slices to the pan and pour the reserved marinade over them. Reduce heat to medium and simmer for 15-20 minutes until the sauce thickens. Add more white wine if the sauce is too thin.
Serve the bifanas in a roll or on a plate with a fried egg, french fries, salad, and olives.
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