When it comes to breadcrumbs, you're the boss. Give them all the flavor you've got. This is a great way to use up the end of the spice jar.
In a large shallow bowl, mix all the ingredients for the breading.
Pat the steaks dry; season with salt and pepper. In a shallow bowl, add the flour. In another shallow bowl, whisk the eggs until blended. Coat the steaks in the flour; shake off any excess flour. Dip the steaks in the eggs and then the breading, pressing so the crumbs adhere. Transfer to a wire rack.
In a large skillet, heat about 1/8 inch of olive oil over medium-high. When the oil ripples, add the cutlets. Cook until the cutlets are brown and crisp, about 21/2 minutes per side. Let rest on a clean wire rack.
In a large bowl, mix the arugula, shaved Parm, EVOO, and lemon juice. In a small bowl, toss the tomatoes and shallot.
Divide the cutlets among plates. Top the cutlets with the arugula salad and the tomatoes and shallot.