Classic pork milanese

Method

1. Place the pork chops between 2 sheets of cling film and bash with a rolling pin until about 1cm thick.
2. In a bowl, mix the cucumber with the chilli, white wine vinegar, sugar, 2 tbsp of the olive oil and the chopped dill. Season well and set aside. 
3. In another bowl, mix the crème fraîche, capers and lemon zest and juice with the remaining olive oil.
4. In a dish, mix the breadcrumbs with the Parmesan. Put the flour and lots of seasoning in another dish and the beaten eggs in a third. Dust the pork in the flour, then dip in the egg, then coat in the breadcrumbs.
5. Heat the vegetable oil and butter in a heavy-based frying pan. Fry the pork in batches for 3-4 minutes per side until golden and cooked through. Serve with the cucumber relish, caper dressing and lemon wedges.