Schnitzel à la holstein

Method

1. Trim the fat off the pork, then butterfly it by cutting horizontally through what was the fattiest side, almost all the way, then opening up the meat like a book. (If you’re using veal escalopes, there’s no need to butterfly). Put each steak/escalope between 2 sheets of baking paper and bash flat with a rolling pin (or a meat hammer if you have one). Try and get it as thin as you can, although the meat being an even thickness throughout is more important.
2. Put the flour, eggs and panko crumbs in a series of 3 shallow, wide bowls, seasoning each one with salt. Coat each steak in the flour, then egg, then breadcrumbs, ensuring any excess is dusted off before moving to the next stage. You want a light coating rather than a thick, claggy one.
3. Put a wide frying pan over a medium heat and pour in veg oil to a depth of 1cm. Once the oil is shimmering hot, add the schnitzels (it may be a bit of a squeeze) and fry for 6-8 minutes, flipping every few minutes to get an even golden colouring all over. When there are a few minutes left, add the butter and use it to baste the schnitzels.
4. Lift the schnitzels out and set aside on a wire rack to rest. Keeping the pan over a medium heat, drain off any excess fat (leave around 1 tbsp), then crack in the eggs. Cook gently for 3-5 minutes until the whites are just set, then carefully put them on top of the schnitzels.
5. Turn the heat up and add the capers. Squeeze in the juice from half a lemon and cook quickly for 1-2 minutes to make a simple pan sauce, adding the parsley at the last minute. Transfer the schnitzels to serving plates, spoon the sauce and capers over the top, then garnish each egg with a crisscross of anchovy fillets. Season well and serve with a lemon half for squeezing over the top.