Place a thick plastic bag over pork chops and pound them with a meat mallet to a thickness of about 1/4 inch (6mm). Pound the meat gently and make sure not to make holes. I like to use the ridged side of the meat mallet to tenderize the meat but I’m being careful. You can also use the flat side, which won’t make any holes.

Season the cutlets on both sides with salt and pepper.

Prepare two shallow bowls or plates – add flour to one plate and the breadcrumbs to the other. Prepare one deeper plate for the eggs – beat the eggs with a fork.

Bread the Schnitzel: dredge one cutlet in flour on both sides, shake off excess flour. Dip in the beaten egg then coat in breadcrumbs (don’t press the breadcrumbs into the cutlet). Place on a clean tray and repeat with the remaining cutlets.

Fry the cutlets: heat clarified butter or frying oil in a large frying pan over medium heat – at least 3/4 of the thickness of the Schnitzel. When the oil is hot (you can throw a pinch of breadcrumbs into the oil – if they’re foaming intensely, the oil is ready) – place one or two Schnitzel in the pan (depending on how big is your pan) and cook on both sides until golden brown and cooked through in the middle.

Transfer to a plate or a wire rack and repeat with the remaining cutlets.

While the Schnitzel is cooking, cook sunny-side-up eggs.

Rinse the capers and chop into smaller pieces.

Make the sauce: You can use the same pan you've used to cook Schnitzel. Wipe off excess fat. Melt the butter and cook over low heat for 1-2 minutes until golden brown in color and smells nutty. Take off the heat and immediately stir in lemon juice. Add capers and chopped parsley. Season to taste with salt and pepper.

Place the Schnitzel on a plate, top with a sunny-side-up egg and two anchovy fillets arranged in a criss-cross pattern, then spoon over the butter caper sauce.

Repeat with the remaining ingredients.

Enjoy!