Blitz the bread into fine crumbs in a food processor with half the oregano leaves.
Place the pork between two sheets of greaseproof paper, then bash and flatten with a rolling pin to ½cm thick.
Pat the crumbs on to both sides, then bash again until they stick.
Place a large non-stick frying pan on a medium-high heat and, once hot, drizzle in 1 tablespoon of olive oil.
Cook the breaded escalope for 3 minutes on each side, or until dark golden.
Meanwhile, halve the tomatoes and pick the remaining oregano leaves.
Transfer the escalope to your plate, wipe the pan out with a ball of kitchen paper, then add the tomatoes and remaining oregano with ½ a tablespoon of olive oil and 1 tablespoon of red wine vinegar.
Toss for 1 minute, taste, season to perfection with sea salt and black pepper, then dish up and crumble over the feta.
