Walnut-Crusted Steak Cutlets
A modernized classic with a savory, contemporary twist from the rich, toasty flavor of California walnuts. Thin steaks get pounded, seasoned, and coated in a golden, nutty crust that fries up crispy while staying tender inside, and paired with a shaved Brussels sprout salad packed with walnut croutons, garlicky dressing, and parmesan cheese. Comfort food you can feel good about.
Ingredients:
Preparation:
Preheat the oven to 275F and line a small baking sheet with parchment paper.
Add the walnuts to a food processor and pulse just 3-4 times until you get finely chopped walnut pieces.
To a bowl add the finely chopped walnuts, maple syrup, olive oil, salt and pepper and mix until combined. Spread on the baking sheet and bake for 30 minutes, until crispy. Set aside to cool.
Make the brussels sprouts caesar salad dressing by whisking together the dressing ingredients: garlic, olive oil, mayonnaise, dijon mustard, Worcestershire, anchovy paste, lemon juice, and salt and pepper to taste.
Use a food processor with the slicing or grating attachment to grate the brussel sprouts in batches. Alternatively, you could slice thinly or use a mandolin.
Add the shaved brussels sprouts to a large salad bowl along with the parmesan cheese and drizzle with the dressing. Toss to combine well and place in the fridge while you prepare the steak cutlet.
Pulse the walnuts in a food processor until you get a fine crumb. In a low bowl or shallow dish, mix together walnut crumb, garlic powder, onion powder, kosher salt and ground pepper. Set aside.
In a second shallow dish or low bowl, mix together flour, garlic powder, onion powder, kosher salt and ground pepper. Set aside.
In a third shallow dish or low bowl whisk together the eggs, anchovy paste and dijon mustard until well blended.
Line a large baking sheet with parchment paper and set aside.
Add a piece of parchment paper or plastic wrap to a cutting board, add a piece of the steak and cover it with another piece of parchment paper or plastic wrap. Use a meat mallet or rolling pin to pound the steak to about 1/4 inch thickness. Season each piece of steak well with salt and pepper and set aside on the parchment paper lined baking sheet.
Dip each piece of steak into the flour to coat both sides. Next, dip into the egg wash, letting excess egg drip off. Finally place the piece of steak in the walnut mixture and press gently to adhere. Add the breaded piece of steak to the parchment lined sheet pan.
Repeat until all of the pieces of steak are coated.
Set aside a large paper towel lined plate.
To a large frying pan add olive oil about 1/4 inch. Turn to medium-high heat. When hot, turn to medium heat and shallow fry 2 steaks at a time for 3-4 minutes per side, until golden brown. Remove the steak to a paper towel lined plate and fry the next batch of two steaks.
Serve the steak cutlet topped with a generous amount of brussels sprouts caesar salad and break up the walnut brittle into croutons over top of the salad.
To see the recipe video click here.
4 servings
1
- Amount per serving
- Calories1015
- % Daily Value *
- Total Fat 81g104%
- Saturated Fat 11g56%
- Polyunsaturated Fat 70g
- Cholesterol 98mg33%
- Sodium 3028mg132%
- Total Carbohydrate 57g21%
- Dietary Fiber 13g47%
- Total Sugars 18g
- Includes 0g Added Sugars0%
- Protein 30g
- Calcium 365mg29%
- Iron 7mg39%
- Potassium 1190mg26%
- Vitamin D 0.6mcg3%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.