Trim and clean any excess fat from the chicken breasts. Cut each chicken breast into two pieces, place between two pieces of plastic wrap.
Using a meat tenderizer, pound out the chicken to approximately 4-5 inches in diameter. Next, in three separate bowls: Place the breadcrumbs in the first, flour in the second and two beaten eggs in the third.
Season the flour with salt and pepper. Take the chicken and cover with flour, dusting off any excess.
Next, place the chicken into the egg wash, completely cover and remove to drain the excess. Place into the bowl with breadcrumbs. Pat the breadcrumbs firmly so they form a good crust, covering all the chicken.
To cook, heat the vegetable oil in a good frying pan, adding half a teaspoon of butter. Cook the chicken schnitzel until light, golden brown on both sides.
In a separate pan, pan fry two fried eggs – one to sit on top of each of the chicken schnitzels. Place the anchovy filets in a hashtag-like fashion with the yolk of the egg in the centre. In the same frying pan that you cooked the eggs in, add a large teaspoon of butter.
Allow to cook until light, golden brown. Throw in the capers, parsley and spoon overtop of the egg and schnitzel.