Rinse the minute steaks and pat dry.

Season the meat with salt and freshly ground pepper on both sides and let sit for 10 minutes.

Preheat the oven to 350 degrees F.

Place a baking sheet lined with parchment paper next to the stove.

Chop the nuts into very small pieces.

In a shallow bowl, whisk together the chopped nuts with the bread crumbs and ground nutmeg until everything is evenly combined.

Heat the canola oil in a large skillet.

Cook the steaks on each side until done. One by one, remove each steak from the pan and dip in the nut, breadcrumb mixture on both sides and place them on the baking sheet.

Add the unsalted butter and the honey to the pan with the beef drippings. Heat until melted, stirring constantly.

Pour the liquid over the nut encrusted beef schnitzel on the baking sheet.

Place the baking sheet in the oven and brown the coated schnitzel for 5 minutes.

Remove from the oven, transfer to a platter and pour the remaining juice left on the baking sheet over the top.

Scatter raw chopped walnuts and cashews over the top for garnish.

Serve immediately.