Beat egg and water in shallow dish until blended. Place bread crumbs in second shallow dish. Dip each beef Steak into egg mixture, then into bread crumbs, turning to coat both sides.
Heat 1 tablespoon olive oil in large nonstick skillet over medium to medium-high heat until hot. Place 2 steaks in skillet; cook 5 to 6 minutes or until cooked through, turning once. Remove and keep warm. Repeat with remaining oil and Steaks.
Add diced tomatoes to same skillet; cook and stir 2 to 3 minutes or until slightly thickened.
Serve Steaks with tomatoes. Sprinkle with Parmesan cheese, if desired.
Nutrition information per serving: 325 Calories; 117 Calories from fat; 13g Total Fat (3 g Saturated Fat; 7 g Monounsaturated Fat;) 118 mg Cholesterol; 525 mg Sodium; 17 g Total Carbohydrate; 1.6 g Dietary Fiber; 32 g Protein; 3.9 mg Iron; 5.8 mg NE Niacin; 0.4 mg Vitamin B6; 1.7 mcg Vitamin B12; 5.1 mg Zinc; 38.5 mcg Selenium; 142 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.