Steak Milanese

• 1 lb loin steak, trimmed
• salt and pepper
• 12 cup all-purpose flour
• 3 eggs, beaten
• 2 cups fresh breadcrumbs
• 1 cup roma tomato, seeded and diced
• 14 cup red onion, diced
• 3 tablespoons kalamata olives, halved
• 2 tablespoons capers
• 2 tablespoons fresh oregano, chopped
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 13 cup vegetable oil

1. Cut the steak into 2 inch pieces.
2. Pound to about 1/4 inch thick.
3. Season with salt and pepper.
4. Place the eggs, flour and bread crumbs in 3 dishes.
5. Dredge the cutlets in flour, then eggs and then the bread crumbs.
6. Transfer to a parchment lined sheet pan and chill for 30 minutes.
7. Combine the tomatoes and rest of ingredients in a bowl to be used as relish.
8. Set aside.
9. Heat the oil in a large saute pan over medium-high heat to 350 degrees.
10. Fry the cutlets in batches until golden, about 2 minutes per side.
11. Drain on paper towels.
12. Top with tomato relish and serve.

loin steak, salt, flour, eggs, fresh breadcrumbs, roma tomato, red onion, kalamata olives, capers, fresh oregano, olive oil, lemon juice, vegetable oil

Taken from www.food.com/recipe/steak-milanese-402717 (may not work)