• Prep the pork:  Pat the pork steaks very dry with paper towels. In a medium bowl, mix together the flour, eggs, water, Dijon, and salt until very smooth. The batter should be the texture of pancake batter. Pour the panko crumbs into a shallow pan. Season the pork steaks with salt and pepper. Dip the pork into the batter, shaking off any excess, and then coat it well in the panko crumbs. Repeat with the other three steaks.
• Fry the pork. Heat one inch of canola oil in a wide-bottomed, high-sided skillet to 360 degrees F. Fry the steaks, one or two at a time, for 3-4 minutes per side until deeply golden brown. Transfer the fried steaks to a wire rack set over a baking sheet and into a 200-degree F oven to keep them crispy and warm (they'll stay crispy for well over an hour).
• Make the sauce: In a small saucepan, melt 1 tablespoon of butter. Add the chopped shallot and cook until soft. Add the wine and lemon juice and bring to a simmer. Simmer until most of the liquid is evaporated. Reduce the heat to very low and whisk in the remaining butter, a few cubes at a time, until smooth and emulsified. Remove from heat and whisk in the heavy cream, lemon zest, dill, and capers. Season to taste with salt and pepper and serve over the pork.

Storage Instructions

• Any leftover pork schnitzel cutlets can be stored in an airtight container in the fridge for 3-4 days. Reheat the pork in the air fryer for best results.