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Pulse sourdough into coarse crumbs. Mix with oregano and pepper.
Butterfly and pound chicken thin (about ¼ inch). Pat dry.
Set up breading station with flour, beaten eggs, and seasoned breadcrumbs. Press crumbs firmly onto each cutlet.
Heat ¼-½ inch olive oil over medium-high heat. Fry in batches 2-4 minutes per side until golden and crisp (165°F internal temperature).
Drain and salt immediately while hot.
Serve