Place each boneless pork chops between 2 sheets of waxed paper and use the smooth side of a mallet (or a rolling pin) to pound them until they're very thin. If you think they're thin enough -- pound 'em a few more times! The thinner the better.

Place the cutlets into a dish and marinate with the olive oil, lime juice, garlic and 2 teaspoons of adobo seasoning. Set the other ¼ tsp of adobo seasoning aside.

In a dish, whisk the eggs. Place the flour in another dish. Place the breadcrumbs in a third dish and mix in the ¼ tsp of adobo seasoning. Set the 3 dishes aside for a sec.

Dredge the pork chops 1 at a time in the flour, then quickly dunk both sides in the egg mixture and then coat both sides in the breadcrumbs. Lay each piece on a plate until you're ready to cook them.

Spray the breaded pork chops with olive oil spray on both sides, then air fry for 15-20 minutes at 350 degrees F, flipping half way through, until the milanesa are crispy and cooked through.

Serve hot with your favorite Latin sides, like rice and beans.