Place the escalopes into the pan and cook for 2-3 minutes until golden brown underneath then turn and cook the other side (it maybe necessary to increase the heat again half way through cooking to maintain the best frying temperature). Remove the escalopes from the pan and drain on kitchen paper.
Mix the rocket, parmesan, capers and olive oil together in a bowl, adding a teaspoon of the brine from the caper jar too.
To serve, place the escalopes onto warmed plates with wedges of lemon to squeeze over. Serve with salad on the side.
Recipe: The Freedom Food Celebrity Recipe Collection