Place the pork cutlets between two sheets of plastic wrap and pound them until they are about 1/4 inch thick to ensure even cooking.

In a large bowl or zip-lock bag, combine the white wine, minced garlic, piri-piri sauce, paprika, bay leaves, olive oil, lemon juice, salt, and pepper.

Add the pork to the marinade, ensuring every piece is well coated. Refrigerate for at least 2 hours, preferably overnight, to tenderize the meat.

Preheat your outdoor grill or a stovetop grill pan to medium-high heat.

Remove the pork from the marinade and shake off excess liquid. Discard the remaining marinade.

Grill the pork for 3-4 minutes per side until nice char marks appear and the meat is cooked through.

Transfer to a platter and let rest for 5 minutes before serving with a fresh salad or fries.