Preheat the oven to 220°C.
Warm red peppers in a hot pan with olive oil over low heat.
Roast peppers in the oven for 20 minutes, turning every 5 minutes.
Cover peppers in a bowl with cling film for 20 minutes to loosen skins.
Peels peppers, remove seeds, and cut into strips.
Gently warm extra virgin olive oil and parsley on the stove.
Combine boiled potatoes, cabbage, and spring onions in a saucepan.
Incorporate milk into the potato mixture while warming gently.
Season the potatoes and keep warm.
Mix breadcrumbs and parmesan in a small bowl.
Dredge pork in flour, dip in egg, then coat with the parmesan mixture.
Fry pork in olive oil and butter over medium heat until golden.
Cook pork thoroughly on both sides.
Drain pork on kitchen paper.
Add the parsley oil, lemon segments, and capers back to the pan.
Place a pork escalope on top of a pile of peppers on each plate.
Drizzle the caper, lemon, and butter sauce around the plate to serve.