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. Place flour, eggs, and bread crumbs each into a separate shallow bowl. Coat both sides of steak in flour, then egg, then bread crumbs.

Heat oil in a large skillet over medium heat. Pan-fry steaks about 3 minutes per side, or until golden brown on both sides. Remove from skillet and place onto plate lined with paper towels. Repeat until all steaks are cooked. Sprinkle fried steaks with salt.

Combine pineapple, tomatoes, bell pepper, onion, parsley, olive oil, red wine vinegar and dried oregano in a medium bowl. Season with salt and pepper to taste. Serve over steaks.