In a large skillet, heat the oil over moderately high heat until it is heated but not smoking.

Stir the cheese, flour, and pepper together while the oil is heating. Then, in a separate large shallow basin, lightly whisk the egg and water.

One calamari steak should be coated in the flour mixture, dipped in the egg mixture, let the excess drip off, and then transferred to a platter.

Cook the egg- and flour-coated steaks over moderately high heat, flipping them over once, for approximately 112 minutes, or until they are brown. Repeat with a second steak.

Transfer to a dish and warmly cover with a tea towel. Then, move the finished steaks to a tray. Repeat with the remaining steaks.

Remove the fat from the pan, then add the butter, capers, and lemon juice to taste. Cook over medium heat for about 45 seconds, or just long enough for the butter to melt.

Serve the calamari steaks immediately after pouring the lemon caper sauce over them. Enjoy!