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.
Combine the bread crumbs, ¼ 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, bread crumbs.
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 bread-crumb mixture. Repeat this with all steaks.
Heat a large nonstick skillet over medium-high heat; cook the steaks in a single layer for 2 minutes on each side. Repeat with remaining steaks. Set aside on a plate tented with kitchen foil and let rest for 5 minutes.
In a bowl, toss together ingredients for arugula salad.