I always serve my Garlic Linguine alongside this dish.
Combine the tomatoes and the next 4 ingredients in a bowl for the relish. Salt & pepper to taste; set aside.
Cut the steak into eight 3-oz. pieces, then pound them to about ¼” 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 30 minutes.
Heat the oil in a large sauté 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.