Sandy’s Spanish Pork Cutlets

img_0039.jpgFrom my sister Sandy – I slightly tweaked her recipe. Everyone gobbles them up. The trick is to use very thin slices of pork loin.

1/4 cup olive oil (extra virgin is best)
12 thin sliced boneless pork loin cutlets (have the butcher prepare)
3 Tbsp. Goya Adobo Seasoning*
1 packet Goya Sazon Seasoning packet*
1 cup unseasoned bread crumbs or matzo meal
1/2 tsp. ground black pepper
1/2 tsp. Italian seasoning

*If your local grocer doesn’t carry Goya products, then by all means substitute flour for the Adobo, and about 2 Tbsp. McCormick’s (or another brand) seasoned salt for the Sazon. The taste won’t be exact, but it’ll still be delicious in it’s own way.

Heat oil in a large skillet on med-high.

Meanwhile, rinse & pat dry the cutlets & set aside. Place the seasonings in something like a pie plate, mix together with a fork, dredge each cutlet, gently shake off excess, then place in the sizzling oil. Repeat with about 3 cutlets. Cook about 5 minutes on each side, or until done, then place on a cookie sheet lined with paper towels or brown paper bags. Serve.