Walnut-Crusted Steak Cutlets with a Crispy Brussels Sprout Salad

Cutlets this holiday season? Duh.

Welcome back to Episode 2 of My Big Fat Greek Christmas, a series where I’m sharing the holiday recipes that shaped my Greek childhood and how you can add a little Greek flare to your own traditions. Today we’re making something truly special: Walnut-Crusted Steak Cutlets with a crispy Brussels sprout salad, featuring the rich, nutty goodness of walnuts!

🎄 full recipe is in my bio!

Growing up, we served cutlets at my family’s restaurant at least twice a week. They were warm, comforting, and just indulgent enough to feel like a treat. Today’s version brings that same nostalgia, just elevated.

#MyBigFatGreekChristmas #holidaycooking #comfortfoodseason #holidayrecipes #cutlets

This holiday season, we’re not doing dry, flavorless cutlets. We’re doing walnut crusted perfection topped with a shaved Brussel salad. This twist is so good, it might just steal Christmas. In episode two of my Big Fat Greek Christmas, I’m taking a childhood classic from my family’s restaurant and giving it a modern spin with California walnuts. In steaks, get pounded and coated in a golden nutty crust that fries up shockingly crispy while staying tender inside. And paired with a shaved Brussels sprout salad packed with walnut croutons, garlicky dressing, and parmesan. California walnuts elevate every bite with rich flavor, satisfying crunch, and even 2 g of fiber per ounce. Don’t forget to store your walnuts in an airtight container in the fridge or freezer to keep them perfectly fresh all season