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.

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.

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.

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.