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Put the eggs into a saucepan of cold water and place on high heat.
Bring to the boil, turn to moderate and boil for 5 minutes.
Drain and cool under cold water.
Peel, place in a small bowl, chop coarsely and reserve.
Preheat the oven to 180°C
Put each piece of schnitzel on a clean board and cut off any silver skin around the edge of the slices. Also nick any sinew you see running across the slices.
Mix the milk and egg in a bowl.
Dust a piece of schnitzel with flour, then dip it in the egg mixture then into the crumbs, patting well on each side.
Place on a plate.
Heat some oil in a frying pan and fry the pieces of schnitzel until well browned on each side by which time the interior will be cooked.
Do this in batches , cleaning the pan with paper towels in between so you don’t have burned crumbs, and place the cooked pieces on ovenproof trays to keep warm until all are fried.
Place the schnitzel on a warm serving platter.
Put a spoonful of aioli on each, the anchovy fillets, some chopped eggs, some capers and chives.
Serve immediately with lemon wedges for squeezing.