Think of this as a richer chicken Parmesan. It has that same great crunchy crust and lovely touch of salty cheese in the flavor. Arugula has a peppery edge that balances it all out, while the lemon dressing perks up every flavor.
Cook the steaks: Combine the breadcrumbs, 1/4 cup of the Parmesan, and parsley in a bowl.
Put the flour in another bowl, and beat eggs in a third bowl. Set the three bowls side by side, flour, eggs, breadcrumbs.
Season the steaks with salt and pepper. Lightly coat both sides with the flour and dredge steaks first in the egg and then in the breadcrumb mixture. Repeat this with all steaks.
Heat a large nonstick skillet over medium-high heat; add 2 tablespoons of the oil and cook half of the steaks in a single layer for 2 minutes on each side. Repeat with the remaining oil and steaks. Set aside on a plate tented with kitchen foil and let rest for 5 minutes.
Make the arugula salad: In a bowl, toss together ingredients for arugula salad.
To serve: Top each steak with arugula salad.
Save time and have your butcher cut your steaks into 1/2-inch slices.