Beat the eggs and the milk in a shallow bowl. Add the chops and allow to marinate for at least 30 minutes. Make sure the chops are covered with the marinade.
While the chops are soaking, combine the flour, the garlic salt, salt, pepper, and oregano in a plastic storage bag. Shake the mixture well, then taste it to make sure you have enough salt. Adjust seasoning as necessary.
Remove the chops from the marinade and save the marinade. Pour about one inch of vegetable oil into your pan and get it hot. While the oil heats, roll the marinated chops in the seasoned flour mixture, shake the flour off, dip in the marinade (quickly), and shake in the flour one more time. This is known as the double-dipping breading procedure. Drop the chops into the hot oil and cook for about four minutes or until done.
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