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To prepare the Salsa: Gently combine the avocado and cherry tomatoes, season to taste with salt, pepper and lemon juice.
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Cook the San Remo Egg Pasta according to packet directions, drain and toss with prepared herbs.
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Heat a large pan and add a small drizzle of olive oil.
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Dredge the beef slices in flour seasoned with salt and pepper. Dip each piece into the beaten egg and then into the heated oil.
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Sauté both sides of the beef until lightly browned. Remove and keep warm while continuing to cook the remaining beef slices.
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In the same pan on low heat add white wine and honey, to deglaze the pan. Return the cooked beef slices to the pan to coat with glaze.
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To assemble the stack: Place a beef scaloppini on the plate, top with a spoonful of salsa, repeat the process.
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Serve beside Herb Pasta ribbons and a wedge of lemon as a garnish and a drizzle of the pan glaze.
