Grass-Fed Beef Topside Schnitzel with Lemon and Caper Butter

  📦 Cut: Topside Steaks (~460g) — All Packs 

The schnitzel that changed someone's mind about topside

Schnitzel is arguably the best thing you can do with a thin, lean steak. The pounding tenderises the meat, the breadcrumb crust adds texture and flavour, and the whole thing cooks in under 5 minutes. With a topside steak that has been butterflied and pounded thin, the result is a schnitzel that is genuinely extraordinary — better than veal, better than chicken, and miles ahead of anything that comes in a supermarket packet.

Ingredients:

•     460g Your Farmer topside steaks, butterflied if thick and pounded to ~5mm

•     1 cup plain flour, seasoned with salt and pepper

•     2 eggs, beaten

•     1.5 cups panko breadcrumbs

•     Salt and pepper

•     Neutral oil for frying

Lemon and Caper Butter:

•     80g butter

•     2 tbsp capers, roughly chopped

•     Juice of 1 lemon

•     2 tbsp fresh flat-leaf parsley, chopped

•     Salt and pepper

Method — Schnitzel:

1.   Set up a crumbing station: flour in one shallow bowl, beaten eggs in another, panko in a third.

2.   Dust each steak in flour, shaking off the excess.

3.   Dip in the egg, letting the excess drip off.

4.   Press firmly into the panko breadcrumbs, coating both sides thoroughly. Pat to adhere.

5.   Heat a generous amount of oil (about 5mm deep) in a wide, heavy pan over medium-high heat. The oil is ready when a breadcrumb dropped in sizzles immediately.

6.   Fry the schnitzels for 2–3 minutes per side until deeply golden. Do not crowd the pan. Drain on paper towel.

Method — Lemon and Caper Butter:

1.   In a small pan, melt butter over medium heat until it turns golden and smells nutty (brown butter — watch it carefully).

2.   Remove from heat. Add capers, lemon juice, and parsley. Season.

3.   Pour immediately over the schnitzels.

Serve with a simple green salad, lemon wedges, and either potato salad or oven chips.

Topside transformed. Join the Your Farmer community. 🍋