Preheat oven to 350 degrees F (180 degrees C).
Line a rimmed baking sheet with foil. Spray with non-stick cooking spray.
Season Chicken Breast (6 piece) with salt and pepper.
In a shallow dish, mix Salt (1/4 teaspoon), Ground Black Pepper (1/4 teaspoon), Adobo Seasoning (2 tablespoon), Dried Oregano (1/4 teaspoon) into the All-Purpose Flour (1/2 cup).
In a second shallow dish combine the Egg (1), Garlic (1 tablespoon), and Milk (1/4 cup).
Finally, in a third shallow dish combine the Panko Breadcrumbs (1 cup) and Fresh Cilantro (2 tablespoon).
Dredge the chicken cutlets first into the seasoned flour, followed by a dip into the beatened egg and milk mixture, and lastly into the breadcrumbs. Shake off any excess panko mixture.
Heat a nonstick skillet over medium-high heat. Add Corn Oil (3 tablespoon) to the pan.
Add the chicken breasts to the pan and cook for 2-3 minutes on each side until browned.
Remove chicken from skillet and place on a baking sheet.
Bake chicken at 350 degrees F (180 degrees C) for 15 minutes or until chicken is done with an internal temperature of 165 degrees F (75 degrees C).
To make the mojo sauce, in a small bowl, mix Fresh Cilantro (1/2 teaspoon), Corn Oil (1/4 cup), and Garlic (1/4 teaspoon). Serve together with the Chicken Schnitzel.