-
1
Trim and clean the bone to about 4cm, using a strong knife.
-
2
Put the chop between two sheets of plastic or cling film, and tap the meat to make the chop thinner, about 5mm thick.
-
3
Trim off to make a neat shape.
-
4
Season the flour with salt and pepper, and put on to a tray.
-
5
Beat the eggs and put into another tray or shallow bowl.
-
6
Mix the breadcrumbs, Parmesan and parsley and put on to yet another small tray.
-
7
Carefully coat the meat with flour, shaking off any excess.
-
8
Put into the egg mixture, shake off excess and then put into the breadcrumb mix.
-
9
Put on the table and tap with a palette knife to make sure the breadcrumbs are well stuck on.
-
10
Heat the oil and 25g (1oz) of the butter together in a frying pan and fry the chops on one side to a golden brown colour, about 3-4 minutes.
-
11
Turn over and cook for another 3-4 minutes.
-
12
Keep cooked Schnitzels warm until ready for serving.
-
13
A new or cleaned pan may be needed for each Schnitzel, but you will need some more oil and butter.
-
14
When all the Schnitzels are cooked, in a clean pan melt the remaining butter.
-
15
As it colours, take off the heat and add the capers, lemon juice and anchovies.
-
16
Pour over the Schnitzels and serve.
