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1
Place the panko in a pie dish.
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2
In another pie dish, beat the eggs to blend.
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3
Line a large cutting board with plastic wrap.
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4
Place 2 swordfish steaks on plastic wrap, about 2 inches apart.
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5
Place another sheet of plastic wrap over the steaks.
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6
Using the flat side of a meat mallet or a heavy rolling pin, gently flatten the swordfish steaks to 1/4-inch thick.
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7
Remove top plastic wrap and sprinkle the swordfish with salt and pepper on both sides.
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8
Set aside the swordfish steaks and flatten and season remaining 2 steaks, using the plastic wrap to help again.
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9
Dip each steak into the egg, then the panko, coating completely and patting to adhere.
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10
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.
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11
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.
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12
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).
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13
Repeat with the remaining butter, olive oil, and 2 swordfish steaks.
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14
Whisk the lemon juice and extra-virgin olive oil in a large bowl to blend.
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15
Add the arugula and watercress, and toss lightly to coat.
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16
Season the salad, to taste, with salt and pepper.
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17
Transfer the swordfish steaks to plates.
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18
Top with the salad and serve.
