NUT CUTLET RECIPE RECIPES

Steps:

• Preheat air fryer to 325°. Combine walnuts, sugar and cinnamon., Place 1 sheet of phyllo dough on a 15x12-in. piece of waxed paper; brush with butter. Place a second phyllo sheet on top, brushing it with butter. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Sprinkle with 1/4 cup walnut mixture. Using waxed paper, roll up tightly jelly-roll style, starting with a long side, removing paper as you roll. Slice roll into 4 smaller rolls. Brush with butter; secure with toothpicks. Repeat with remaining phyllo dough and 1/4 cups of walnut mixture. In batches, place in a single layer on greased tray in air-fryer basket. Cook until light brown, 9-11 minutes. Cool on a wire rack. Discard toothpicks., Meanwhile, in a small saucepan, combine all syrup ingredients. Bring to a boil. Reduce heat; simmer 5 minutes. Cool 10 minutes. Transfer cinnamon rolls to a serving platter; drizzle with syrup. Sprinkle with remaining walnut mixture.

Steps:

• Rub each side of the steak slices with a little extra virgin olive oil. Sprinkle with salt, freshly ground black pepper and some chopped fresh rosemary.
• Heat one tablespoon of extra virgin olive oil in a skillet over medium-high heat and cook the vegetables until crisp-tender, seasoning with salt and pepper.
• Place a few of the vegetable strips vertically on one end of each steak cutlet so that once rolled up the end of the vegetables are sticking out of each end of the steak roll.
• Roll it up, and secure it with a toothpick. Repeat for each steak roll.
• For the rosemary balsamic glaze: Heat the olive oil in a small saucepan over medium-high heat. Add the garlic and cook for one minute, until fragrant. Add the balsamic vinegar, red wine, brown sugar and the rosemary sprigs and bring to a rapid boil. Reduce the heat and simmer uncovered for 5 minutes. Add the broth, return to a boil, reduce the heat to low and simmer for another 15 minutes. Discard the rosemary sprigs.
• Prepare the grill and grill on each side for about 2 minutes or according to desired doneness. Do the same if cooking them in a skillet, frying over medium-high heat until done.
• Serve immediately drizzled with the rosemary balsamic glaze. Baked potatoes make a great accompaniment.