Flatten the turkey escalopes with a meat hammer or rolling pin.
Mix flour, paprika, mustard powder, salt, and pepper in a bowl.
Beat two eggs in a separate bowl.
Coat turkey in flour, then egg, then breadcrumbs, shaking off any excess.
Fry turkey in olive oil until golden-brown and cooked through.
Drain the cooked turkey on kitchen paper.
Fry the remaining four eggs in vegetable oil.
Place eggs on top of escalopes and arrange anchovies around them.
Simmer vinegar in the pan until reduced by half.
Whisk in butter and strain through a fine sieve into a clean pan.
Stir in capers and parsley, then pour the sauce over the eggs.