Pork Holstein

This is a variation of the classical veal Holstein dish, I replaced the scallop of veal with pork fillet flattened out and breadcrumbed.
The veal comes from the Holstein bull calf that it how got its name.
Ask your butcher to trim and flatten the pork fillet or you can trim the fillet, cut into equal sized portions, cut lengthways nearly all the way through, place between 2 sheets of cling film and flatten out with rolling pin to form scallops

Ingredients,
4 Thin escallops of pork
4 Eggs
16 Fillets of anchovys
100g Capers
100g Butter
Flour for dusting
1Beaten egg with 4 tablespoons of milk
Breadcrumbs
Salt/ Pepper
Method.
Season the escallops
Dust with flour,pass through egg,coat with breadcrumbs
Heat some oil on a pan
Place the escallops on to a pan 2 at a time
When golden brown turnover and cook on the other side
Remove from pan and keep warm
Fry the eggs to the required taste
Place the onto the centre of the escallops
Place 4 anchovys around the egg
Melt the butter on a pan
Add in the capers and allow fry for 1 min
Spread over the escallops
Serve with boiled potatoes