Cut the tofu into 1cm slices (I got 9 slices from my block). Lay the tofu slices in a single layer on a clean tea towel (use a few layers of towel if it’s a thin one), and place another clean towel on top. Lay a baking tray over the top, and add something very heavy (e.g. a stack of cookbooks or a large pan full of water). Leave it for at least 10 minutes - this will press any excess liquid out of the tofu. Alternatively, you can use a tofu press if you have one.
Meanwhile, add the flour to a small plate. Beat the eggs in a second dish, and mix in the pesto. Add the breadcrumbs and parmesan to a third dish, and season with plenty of black pepper.
When the tofu is ready, take one slice and coat it lightly in the flour, tapping off any excess. Dip it thoroughly in the egg and pesto mixture, ensuring all the flour is covered, and allow any excess egg to drip off. Then coat the tofu in the cheesy breadcrumbs, and place it on a plate. Repeat with the remaining slices of tofu.
Heat a couple of tablespoons of oil in a frying pan over a medium heat, and add a few of the slices of tofu. You don't want to overcrowd the pan, so you may need to cook in batches - I cooked 4 slices of tofu to begin with, then the remaining 5. Cook the tofu for a few minutes each side, until golden brown and crispy. You may need to add additional oil to the pan between batches.
If making the buttery caper sauce, simply melt the butter in a frying pan, and add the capers. Cook for a few minutes, then drizzle over the crispy tofu escalopes.