Schnitzel Holstein

Put each escalope between 2 sheets of baking paper and use a rolling pin or meat tenderiser to bash it flat and thin – it’s more important that the escalope is an even thinness throughout rather than trying to get it as thin as possible. Season with salt and pepper on both sides

Add a generous amount of flour to one plate, beat 2 of the eggs and add them to a second plate and put the breadcrumbs on a third. Dust each escalope in the flour, shaking off excess, then dredge in the egg and then the breadcrumbs. Repeat the egg and breadcrumb dredging for a thicker, fuller crust

Make the salad by putting the baby gem, watercress and radishes in a mixing bowl. In a separate smaller bowl, whisk together the mustard, lemon juice and olive oil with a pinch of salt and pepper. Set both aside to dress just before serving

Pour enough vegetable oil to cover the base of a wide frying pan. Put it over a medium-high heat then, once it starts smoking, add the capers and fry for a minute or so until crisp. Lift out with a slotted spoon and drain on kitchen paper

Put the pan back over the heat and add about 30g of the butter. Once it melts and foams, add the schnitzels (working in batches if you have to) and cook for 2-3 minutes on each side, basting regularly. Transfer the schnitzels to kitchen paper to drain

Add the remaining butter to the pan, then crack in the eggs. Fry until the whites are just set, then season with salt

To serve, put a schnitzel to the left of each plate, then top with a fried egg. Warm the anchovy fillets in the residual heat of the pan, then cross those over the egg. Scatter over the crispy capers, dress the salad and pile it up alongside and finish with some lemon wedges, chives and a drizzle of olive oil