Pound the cutlets until thin.  Sprinkle lightly on both sides with salt and pepper.  Dredge them lightly but thoroughly in flour. Beat the egg lightly with the water and dip the floured cutlets in the mixture; coat with crumbs.  Using the side of a kitchen knife, tap the cutlets lightly so the crumbs will adhere well to the meat.  Transfer them to a wire rack.  Refrigerate for one or two hours.  This will help the breading to adhere to the cutlets when they are being cooked.
 Heat the butter in a large skillet and, when it is hot but not brown or smoking, sauté the cutlets in it until they are golden brown on both sides.
 Arrange the cutlets on a heated serving platter and garnish with the capers and lemon wedges.  Serve immediately. Serves four.