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. ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.