Crispy Pork Cutlets with Tonnato Sauce

Name: Crispy Pork Cutlets with Tonnato Sauce
Ingredients: 1 ¼ cups extra-virgin olive oil, divided; ¼ cup jared caperberries, plus more for garnish; 3 drained anchovy fillets; 1 ½ teaspoons grated lemon zest plus 1 Tbsp. fresh lemon juice; ½ teaspoon black pepper, divided, plus more for garnish; 2 (6.7-ounce) jars oil-packed tuna fillets (such as Tonnino), drained; ½ cup water; 4 (6-ounce) boneless pork loin chops, pounded to 1/4-inch thickness; 1 ½ teaspoons kosher salt, plus more to taste; ½ cup all-purpose flour (about 2 1/8 ounces); 2 large eggs, beaten; 2 cups panko; 2 cups loosely packed fresh flat-leaf parsley leaves; ¼ cup thinly sliced red onion, rinsed under cold water and patted dry; Lemon wedges, for serving