Step 1

Preheat the oven to 200°C, gas mark 6. Boil the potato wedges in well-salted water for 8-10 minutes, until just cooked through. Drain. Pour the olive oil into a large baking tray and spread the wedges over it, turning to coat them in oil. Roast for 40-50 minutes, turning once, until golden and crisp.

Step 2

Meanwhile, mix the shallot, red wine vinegar and sugar together in a small bowl, then season with salt and set aside to pickle, tossing them a couple of times.

Step 3

Slice the thickest parts of fat from the pork steaks. Using a meat tenderiser or rolling pin bash them one by one between 2 sheets of baking parchment, until 0.5cm thick and roughly the same size. Be careful to not damage them by bashing too hard.

Step 4

Spread a thick layer of flour over a dinner plate, then lightly beat the eggs in a shallow bowl. Spread the breadcrumbs over a separate plate. Have a baking tray ready at the other end. Using your finger tips to hold a piece of pork, dust it evenly in a thin layer of flour, then dip into the eggs and shake off the excess. Coat in the breadcrumbs, pressing them in gently to stick. Transfer to the baking tray and repeat.

Step 5

Drain and squeeze out the sliced shallots and have the anchovies, peppers and oregano ready. Heat a generous knob of butter with a drizzle of oil in 1 or 2 frying pans and place over a medium-high heat. Once the butter is melted and sizzling, add 2 schnitzels to each pan and cook, pressing down gently, for 2-3 minutes, until the undersides are golden.

Step 6

Flip the pork, add another knob of butter and repeat until crisp and cooked through with no pink meat and juices that run clear. If only using one pan, wipe it out and repeat with the remaining schnitzels, keeping the cooked ones somewhere warm.

Step 7

Once the potato wedges are cooked, drain in a colander lined with kitchen paper. Divide the pork between plates and top with the anchovies, chilli peppers, shallots and oregano. Serve with the potato wedges and a dressed green salad, if liked.