Step 1 Place the pork chops in a zip-lock bag. Grate the garlic, add the zest of one lemon, chopped thyme, olive oil and season generously. Chill for a minimum of 30 minutes - longer if you’ve got a couple of hours spare.

Step 2 Crack the eggs into a shallow bowl, add a dash of water and whisk together. Place the flour in another shallow bowl and finally, the panko breadcrumbs in a third separate bowl.

Step 3 Place an individual pork chop in a zip-lock bag and bash it with a rolling pin until it’s 1cm and an even thickness all over.

Step 4 To create the breaded pork chops, dredge the flattened pork in flour, dip into the egg, then finally into the breadcrumbs to coat. Repeat with the other pork chop.

Step 5 Heat the oil in a large frying pan. Fry the schnitzels for 2 minutes on each side until brown and take the pan off the heat but reserve the pan juices while you finish cooking the pork. Transfer the pork schnitzels onto a lined baking tray and bake in the centre of a preheated oven at 190c for 6 minutes until the pork is cooked throughout. Remove each schnitzel from the tray and place on a kitchen-towel lined plate while you prepare the sauce.

Step 6 In the frying pan used for the schnitzels, melt the butter over a medium heat. When it has browned and smells gloriously nutty and caramelised, add the wine to the pan, scraping the bottom of the pan for a minute or two. Add the capers, lemon zest and juice, followed by the chopped parsley. 

Step 7 Serve the pork schnitzels and sauce with buttered new potatoes, a big handful of watercress and a slice of lemon.