Place the panko in a pie dish. In another pie
dish, beat the eggs to blend
. Line a large cutting board with plastic wrap. Place 2 swordfish steaks on plastic wrap
, about 2 inches apart. Place another sheet of plastic wrap over the steaks. Using the flat side of a meat mallet or a heavy rolling pin
, gently flatten the swordfish
steaks to 1/4-inch thick. Remove top plastic wrap and sprinkle the swordfish with salt and pepper on both sides. Set aside the swordfish steaks and flatten and season remaining 2 steaks, using the plastic wrap to help again. Dip each steak into the egg, then the panko
, coating completely and patting to adhere.
Working in batches, melt
2 tablespoons of butter with 2 tablespoon of light olive oil in a heavy large frying pan
over medium-high heat. Place 2 coated swordfish steaks in pan and cook until brown and crisp
and just cooked through in the middle, about 1 1/2 minutes per side. Transfer to a cooling rack
set on a baking sheet and lightly tent with foil to keep warm (do not seal with foil or the breading
will become soggy). Repeat with the remaining butter, olive oil, and 2 swordfish steaks.
the lemon juice
and extra-virgin olive oil
in a large bowl to blend. Add the arugula
, and toss lightly to coat. Season the salad, to taste, with salt and pepper. Transfer the swordfish steaks to plates. Top with the salad and serve.