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Lightly dust both sides of meat with Adobo Seasoning Con Cumin (just tap it out, don't shake on).
Pour some of the bread crumbs onto a plate. Lay one slice of meat over the crumbs, sprinkle more bread crumbs on top and pound into meat using a meat mallet (or make a fist and pound with the side of your hand). Flip the meat over and sprinkle more bread crumbs on the other side if needed and pound again so that both sides are well covered in crumbs and meat is flattened out. Repeat on each slice of meat. Store in fridge until ready to cook (this can be done the day before).
Add oil to emptied skillet so that it is about 1/4-1/2" deep and heat so that it is hot, but not smoking. Place a few slices of meat in skillet and cook about 1.5 minutes or until edges become golden brown and meat actually lifts up in the center. Flip and cook on other side about 1 minute or until cooked through. Remove from skillet and place on a paper towel lined plate to soak up excess oil. Repeat with remaining meat. Cover and keep warm.
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