Steak Milanese

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Salad:

2 tablespoons chardonnay vinegar

1 tablespoon miso paste

1 tablespoon Dijon mustard

2 teaspoons honey

2 teaspoons soy sauce

1 clove garlic, grated

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

2 cups loosely packed coarsely chopped mature arugula or 3 ounces whole baby arugula leaves

1 endive, leaves separated

1/2 head radicchio (about 4 ounces), cored and sliced into thin ribbons

2 to 3 tablespoons grated Parmesan, plus additional for garnish

Steak:

1 cup all-purpose flour

2 large eggs

2 cups panko breadcrumbs

1/2 cup finely grated Parmigiano-Reggiano

1 teaspoon garlic powder

1 teaspoon dried sage

1 teaspoon dried thyme

Four 4-ounce pieces top-round beef steaks (1/4-inch thick)

Olive oil, avocado oil or ghee, for shallow-frying

Fresh rosemary and thyme sprigs, optional

Kosher salt and freshly cracked black pepper