In a large mixing bowl combine the breadcrumbs, oregano, orange peel and chorizo. Mix well.
Dip the escalopes into the beaten egg and drain the excess. Coat in the breadcrumb mix, pressing firmly to coat (these are delicate so take care). Cover and chill in the fridge for at least 30 minutes to allow to firm up.
Heat a frying pan on low to medium heat with a little butter and oil. Add the escalopes and pan fry slowly for 4 to 5 minutes on each side. Turn over occasionally. Cooking time will depend on the thickness and size of your escalopes. Fresh breadcrumbs can easily burn so do cook over low heat initially and increase the heat towards the end of cooking.
Plate up and garnish with an orange slice (optional). Enjoy.
The chorizo can be minced easily in a mini chopper or equivalent.