Steak Milanese

I got this delicious recipe from Cuisine at Home magazine and made it about 2 weeks ago. I'm going to include the magazine's information on this recipe as well:

In Northern Italy, there's a classic dish called scaloppine Milanese (Milan-style cutlets). Traditionally, veal or pork is pounded thin, then breaded and fried. It's a terrific dish - even with fairly inexpensive cuts of beef.

To make it, first pound the steak pieces into thin cutlets using a meat mallet. This tenderizes them and helps the cutlets cook quickly and evenly. Then dredge the cutlets in bread crumbs - I prefer using homemade ones made with French bread because they have great texture. But if you're short on time, store-bought crumbs will work too. Chill the cutlets for 30 minutes to help the breading adhere during frying.

While the beef is in the fridge, boil the water for the linguine and make the tomato relish. Then simply saute the cutlets and finish the pasta. How easy is that?

Ingredients:
1 lb. top loin steak, trimmed
Salt and Pepper
1/2 cup all-purpose flour
3 eggs, beaten
2 cups fresh break crumbs
1 cup Roma tomatoes, seeded and diced
1/4 cup red onion, diced
3 tablespoons kalamata olives, halved
2 tablespoons capers
2 tablespoons chopped fresh oregano
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1/3 cup vegetable oil
Garlic Linguine (see recipe below)

Directions:
Cut the steak into eight 2-oz pieces, then pound them to about 1/4" thick using the smooth side of a meat mallet. Season both sides of the cutlets with salt and pepper.
Place the flour, eggs and crumbs into three separate shallow dishes. Dredge cutlets in flour, followed by the eggs, then the crumbs. Transfer to a parchment-lined baking sheet; chill for 30 minutes.
Combine the tomatoes and the next 6 ingredients in a bowl for the relish; set aside. Heat the oil in a large saute pan over medium-high to 350 degrees.
Fry the cutlets in batches until golden, about 2 minutes per side. Drain on a paper towel-lined plate. Fry remaining cutlets.
Top the cutlets with relish and serve with linguine on the side.

Garlic Linguine:
1/2 lb. dry linguine
3 tablespoons olive oil
2 tablespoons garlic, minced
1/2 teaspoon red pepper flakes
3 tablespoons parmesan, shredded
salt to taste

Cook linguine according to package directions in a large pot of boiling salted water; drain.
Heat oil, garlic and pepper flakes in a saucepan over medium-high while pasta cooks. Cook until garlic begins to sizzle, about 1 minute, then toss linguine with garlic oil, parmesan and salt.
For the best flavor and to prevent sticking, toss the pasta in the oil while the pasta is hot.