1. Carefully crack the eggs into a shallow dish and beat them until well combined

2. In another shallow dish, mix together the flour, salt, and pepper

3. In a third shallow dish, combine the panko breadcrumbs, lemon zest, and melted butter until evenly coated

4. Dip each pork cutlet into the flour mixture, shaking off any excess

5. Next, dip the cutlet into the beaten egg, ensuring it is fully coated

6. Finally, press the cutlet into the panko breadcrumb mixture, gently coating all sides

7. Heat 1/2 inch (1 cm) of oil in a large skillet over medium-high heat

8. Carefully add the pork cutlets to the hot oil and fry until golden brown, about 3 to 4 minutes per side

9. Use tongs or a spatula to transfer the cooked schnitzel to a plate lined with paper towels to drain excess oil

10. Sprinkle the chopped capers over the top of the schnitzel and serve immediately while hot

11. Remember to handle the hot skillet and oil with care to avoid burns or splatters