Holstein Schnitzel

Working with one chop at a time, place one between 2 sheets of parchment paper and beat with a meat mallet until it is as thin as you can without making holes in it. You should be able to see the shadow of your hand from underneath a pounded schnitzel. Put the flour, eggs and panko crumbs in 3 shallow bowls, seasoning each one with salt. Coat each schnitzel in flour, then egg, then breadcrumbs, ensuring any excess is shaken off. You want a light coating rather than a thick, clumpy one. Put a wide frying pan over a medium heat and pour in veg oil to a depth of 1”. Once the oil is shimmering hot, add the schnitzels and fry for 6-8 minutes, flipping every few minutes to get an even golden color all over. When there are a few minutes left, add the butter and use it to baste the schnitzels. 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 TB), 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. 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 if desired. Season well and serve with a lemon half on the side.