Yield: 4 to 6 servings. 2 lb. top round steaks, pounded ¼” thick 1 cup all-purpose flour 3 eggs, beaten 1 cup seasoned bread crumbs ¼ cup canola oil 2 cups frozen pineapple cubes, partially thawed 2 Roma tomatoes, seeded and diced 1 green bell pepper, seeded and diced ½ medium onion, diced ¼ cup chopped parsley 3 Tbsp. olive oil 2 Tbsp. red wine vinegar 1 tsp. dried oregano to taste, salt and pepper Sprinkle steaks with salt and pepper. ...

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