Beef Cutlet Recipe with a Shaved Brussel Salad

There’s something SO damn good about a crispy, golden Beef Cutlet Recipe, especially when you serve it with a mountain of lemony brussels sprouts caesar and walnut croutons. This recipe takes comfort food and gives it an elevated lift that blends textures, richness, and a little sweetness from the maple. This dish can make you feel fancy without all the effort, so it’s great for an easy weeknight meal or serving to dinner guests.

❤️ Why You’ll Love This Beef Cutlet Recipe

• Crunchy: Between the walnut-crusted cutlet and the maple walnut brittle croutons, every bite of this Beef Cutlet Recipe gives the perfect level of crispiness.
• Comfort Food: You get the cozy satisfaction of the fried cutlet but it’s paired with a classy twist with the garlicky brussels sprouts caesar salad.
• Full Meal: This recipe is a full, well-rounded dish. You get the protein from the cutlet, hearty greens and flavorful dressing. Everything is served all on one plate. No need for sides!

🍲 Ingredients

Walnuts – Walnuts bring a rich, nutty flavor that makes the cutlet coating and croutons taste extra fancy (without too much work). They’re packed with healthy fats that help keep you full and energized without feeling heavy. Plus, their natural crunch adds the perfect texture.

Brussels Sprouts – These little green gems turn into a bright, crunchy salad that cuts through the richness of the cutlet perfectly. They’re loaded with fiber and vitamins, giving your plate a fresh boost without taking away from this being a comforting dish.

👩‍🍳 How to Make Beef Cutlets

Make the walnut brittle croutons

1. Preheat the oven to 275F and line a small baking sheet with parchment paper.
2. Add the walnuts to a food processor and pulse just 3-4 times until you get finely chopped walnut pieces.
3. 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 shaved brussels sprouts salad

1. Make the brussels sprouts salad dressing by whisking together the dressing ingredients: 3 pressed garlic cloves, 2 tbsp extra-virgin olive oil, 3 tbsp mayonnaise, 1 tbsp dijon mustard, 1 tsp Worcestershire, 1 tsp anchovy paste, juice of one lemon, 1/2 tsp salt plus more to taste and ¼ tsp ground pepper plus more to taste.
2. Use a food processor, the slicing or grating dish attachment to grate them in batches. Alternatively, you could slice thinly or use a mandolin. Add the shaved brussels sprouts to a large salad bowl along with the shaved parmesan cheese and drizzle with the dressing. Toss to combine well and place in the fridge while you prepare the steak cutlet.

Prepare the breading stations

1. Pulse the walnuts in a food processor until you get a fine crumb. In a low bowl or shallow dish mix together 1 ½ cups fine walnut crumb, ¾ tsp garlic powder, ¾ tsp onion powder, 2 tsp Diamond Crystal kosher salt and ½ tsp ground pepper. Set aside.
2. In a second shallow dish or low bowl mix together 1/2 cup all purpose flour, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp Diamond Crystal kosher salt and ½ tsp ground pepper. Set aside.
3. In a third shallow dish or low bowl whisk together the 2 eggs and 1 tsp anchovy paste and 1 tsp dijon mustard until well blended.
4. Line a large baking sheet with parchment paper and set aside.
5. 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.

Bread the steaks

1. 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.
2. Repeat until all of the pieces of steak are coated.

Fry the steaks

1. Set aside a large paper towel lined plate.
2. 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.

To serve

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.

🪄 Tips and Tricks

• Keep Walnuts Coarse: A few quick pulses is all you need. You do not want the walnuts to turn into a powder or they won’t stay crunchy.
• Pound Steak Evenly: Aim for that quarter-inch sweet spot so the cutlets cook quickly and crisp up without drying out.
• Season Every Step: Season along the way with a little salt and pepper on the meat. It makes a huge difference!
• Don’t Rush the Shallow Fry: Let the oil fully heat, then drop the temp slightly so the cutlets turn golden instead of burning.
• Chill The Salad: Letting the shaved sprouts sit with the dressing softens them just enough to make the flavors mingle.

🗒 Variations

Here are some fun variations of this recipe if you want to get extra creative:Here are a few fun twists you can try—totally inspired by the cozy, creative vibes of FoodByMaria:

Use Mushrooms: Swap the steak for thick-cut oyster mushrooms and treat them the same way. They get insanely crispy and are a great vegetarian alternative.

Maple–Hot Honey Crunch
Add a drizzle of hot honey to the walnut brittle mixture before baking for a kick. It gives the whole dish that sweet–heat balance.

Greek-ish Spin
Mix a bit of oregano, lemon zest, and garlic into the walnut crumb and swap the brussels sprouts caesar for a tangy lemon–garlic slaw or Greek salad of tomatoes, black olives, cucumber, sweet peppers, and feta.

Caesar Twist
Use kale, cabbage, or a mix of both instead of brussels sprouts. They stand up well to the dressing and add color and texture.

🍽️ Best served with

• Warming Brussels Sprouts Salad (another alternative to the salad in this recipe)
• Roasted Brussels Sprouts (swap the salad for these as a side)
• Roasted Beet & Carrot Salad (another easy swap of the caesar salad if you want a different spin)

👝 How to Store Leftovers

Store the cutlets and salad separately. Since the salad isn’t made with lettuce, it should last for a couple days with the dressing on it. Reassemble when you’re ready-to-eat.

🤔 Common Questions

Beef Cutlet Recipe with a Shaved Brussel Salad

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This Beef Cutlet Recipe pairs a walnut-coated cutlet with a shaved brussel salad in the perfect elevated comfort food dish that you'll love!

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine Mediterranean-Inspired

Servings 4

Calories 1186 kcal

Ingredients

  

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For the walnut brittle croutons

• 1 ½ cups finely chopped California Walnuts
• 1/4 cup maple syrup
• 2 tsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/2 tsp ground pepper

For the shaved brussels sprouts salad

• 3 garlic cloves, pressed
• 2 tbsp extra-virgin olive oil
• 3 tbsp mayonnaise
• 1 tbsp dijon mustard
• 1 tsp worchestershire
• 1 tsp anchovy paste
• Juice of one lemon
• 1/2 tsp salt plus more to taste
• ¼ tsp ground pepper plus more to taste
• 7-8 cups shaved brussels, about 1.25 – 1.5 lbs (trim the brussels sprouts before shaving or slicing thin)
• ½ cup shaved parmesan cheese

For the steak cutlet

• 4 small pieces of AAA sirloin tri-tip steak (about 125 grams per steak)
• Kosher salt and ground pepper

For the flour mixture

• ½ cup all purpose flour
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp kosher salt
• ½ tsp ground pepper

For the egg mixture

• 2 eggs
• 1 tsp anchovy paste
• 1 tsp dijon mustard

For the walnuts mixture

• 1 ½ cup finely ground California Walnuts
• ¾ tsp garlic powder
• ¾ tsp onion powder
• 2 tsp kosher salt
• ½ tsp ground pepper

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Instructions

 

Make the walnut brittle croutons

• 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 shaved brussels sprouts salad

• Make the brussels sprouts salad dressing by whisking together the dressing ingredients: 3 pressed garlic cloves, 2 tbsp extra-virgin olive oil, 3 tbsp mayonnaise, 1 tbsp dijon mustard, 1 tsp Worcestershire, 1 tsp anchovy paste, juice of one lemon, 1/2 tsp salt plus more to taste and ¼ tsp ground pepper plus more to taste.
• Use a food processor, the slicing or grating dish attachment to grate them in batches. Alternatively, you could slice thinly or use a mandolin. Add the shaved brussels sprouts to a large salad bowl along with the shaved parmesan cheese and drizzle with the dressing. Toss to combine well and place in the fridge while you prepare the steak cutlet.

Prepare the breading stations

• Pulse the walnuts in a food processor until you get a fine crumb. In a low bowl or shallow dish mix together 1 ½ cups fine walnut crumb, ¾ tsp garlic powder, ¾ tsp onion powder, 2 tsp Diamond Crystal kosher salt and ½ tsp ground pepper. Set aside.
• In a second shallow dish or low bowl mix together 1/2 cup all purpose flour, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp Diamond Crystal kosher salt and ½ tsp ground pepper. Set aside.
• In a third shallow dish or low bowl whisk together the 2 eggs and 1 tsp anchovy paste and 1 tsp 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.

Bread the steaks

• 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.

Fry the steaks

• 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.

To serve

• 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.

Video

Notes

• This would make a fabulous dinner party main or as a creative main for the holidays!
• If you like this recipe, try our Fried Chicken Cutlet Bowls

Nutrition

Calories: 1186kcal | Carbohydrates: 56.8g | Protein: 60.1g | Fat: 85.8g | Saturated Fat: 12.1g | Polyunsaturated Fat: 44.5g | Monounsaturated Fat: 23.9g | Cholesterol: 180.4mg | Sodium: 1913.5mg | Fiber: 13.8g | Sugar: 18.2g

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