Lay the turkey breast on a chopping board and with a sharp carving or chopping knife cut 4 large slices. Put a slice of turkey on a sheet of clingfilm that is at least double its size. Carefully, using a rolling pin or side of a cleaver, bat each slice out into a neat ½ cm-thick escalope. Season with salt and pepper then lightly coat with flour, patting any excess off with your hands, before passing them through the beaten egg and finally the breadcrumbs.
Heat about 1cm of oil in a frying pan and cook the escalopes for 2-3 minutes on each side until golden, then add a knob of butter at the end of cooking and turn them once more.
Meanwhile, lightly fry the Burford Brown eggs and place one on each escalope, then arrange the anchovies around the yolk and transfer to warmed plates. Melt the butter in a small frying pan until foaming, add the parsley and capers and spoon over the egg and escalopes. Serve immediately.