1 lb. ripe tomatoes, cut into medium dice (about 3 cups)
5 Tbs. extra-virgin olive oil
1/4 cup finely chopped white onion
1 Tbs. red wine vinegar
2 tsp. chopped fresh oregano
1 medium clove garlic, minced
Kosher salt and freshly ground black pepper
4 beef cube steaks (1 to 1-1/4 lb. total)
1-1/2 oz. (1/3 cup) all-purpose flour
3 large eggs
1-1/2 cups plain panko
3/4 oz. finely grated Parmigiano-Reggiano (3/4 cup using a rasp grater)
Combine the tomatoes, 1 Tbs. of the oil, the onion, vinegar, oregano, garlic, 1 tsp. salt, and 3/4 tsp. pepper in a medium bowl.
Season the steaks with 1/2 tsp. salt and 1/2 tsp. pepper. Put the flour in a shallow dish, beat the eggs in a second shallow dish, and combine the panko and Parmigiano in a third shallow dish. Dredge the steaks in the flour, then in the egg, letting any excess drip back into the dish, and then in the breadcrumb mixture.
Heat 2 Tbs. of the oil in a 12-inch skillet over medium-high heat. Cook 2 of the steaks, flipping once, until nicely browned and just cooked through, 4 to 6 minutes total. Transfer to a platter, cover, and keep warm. Repeat with the remaining steaks and 2 Tbs. oil. Serve the steaks topped with the salsa.
nutrition information (per serving):
Calories (kcal): 430; Fat (g): 27; Fat Calories (kcal): 240; Saturated Fat (g): 6; Protein (g): 30; Monounsaturated Fat (g): 16; Carbohydrates (g): 18; Polyunsaturated Fat (g): 3; Sodium (mg): 620; Cholesterol (mg): 170; Fiber (g): 2
Fine Cooking, page 19