The schnitzel that changed someoneโs 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. Your Farmer topside arrives already cut into thin steaks, so a quick pound to 5mm is all the prep they need โ and 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 (they come thin-cut), pounded to ~5mm
- 1 cup plain flour, seasoned with salt and pepper
- 2 eggs, beaten
- 1.5 cups panko breadcrumbs
- Salt and pepper (for the schnitzels)
- Neutral oil for frying
- 80g butter
- 2 tbsp capers, roughly chopped
- Juice of 1 lemon
- 2 tbsp fresh flat-leaf parsley, chopped
- Salt and pepper (for the butter)
Instructions
For the schnitzel
Set up a crumbing station: flour in one shallow bowl, beaten eggs in another, panko in a third.
1 cup plain flour2 eggs1.5 cups pankoDust each steak in flour, shaking off the excess.
460g topside steaksDip in the egg, letting the excess drip off.
2 eggsPress firmly into the panko breadcrumbs, coating both sides thoroughly. Pat to adhere.
1.5 cups pankoHeat 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.
neutral oilFry the schnitzels for 2โ3 minutes per side until deeply golden. Do not crowd the pan. Drain on paper towel.
For the lemon and caper butter
In a small pan, melt butter over medium heat until it turns golden and smells nutty (brown butter โ watch it carefully).
80g butterRemove from heat. Add capers, lemon juice, and parsley. Season.
2 tbsp capersjuice of 1 lemon2 tbsp parsleyPour immediately over the schnitzels.
Serve with a simple green salad, lemon wedges, and either potato salad or oven chips.
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In every beef share โ Topside Steaks (~460g)
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๐ก Pound the steaks between two sheets of baking paper using a meat mallet or the base of a heavy pan. You want them about 5mm thick โ uniform thickness means even cooking. Donโt rush this step.
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