Santo’s (and adele’s) chicken

1. Slice the chicken breasts lengthwise to create 6-8mm thick fillets.
Mix together breadcrumbs, salt, grated cheese and oregano.
Take each fillet and dip into the beaten egg and place into the breadcrumb mix. Place the coated fillets on a plate. If they need to be stacked add a small sprinkle of breadcrumbs between the layers to prevent them sticking together.
Heat the oil to frying temperature and fry the fillets 3-4 at a time in the oil until lightly coloured. Place in a moderate oven to stay warm whist you cook the remaining chicken.
Once all the fillets are cooked, mix together any remaining beaten egg mixture and breadcrumbs into a batter and fry dessert spoonfuls of the batter in the oil. These are frittatas which are served with the chicken.

2. We normally serve this with a green vegetable and small salad potatoes. For extra indulgence fry the potatoes in the still hot oil for a few minutes.