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Angus Reserve Beef Schnitzel with Brown Butter, Capers & Sage

Serves
4
Prep
20
Cook
20
Difficulty
Medium
Ingredients.
  • 4 x 220-240g Angus Reserve Bolar Blade schnitzels, thinly sliced against the grain
  • 1 cup plain flour
  • 1 tbsp garlic powder
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 4 large eggs lightly beaten
  • 2 cups panko breadcrumbs
  • 2 lemons cut in halves
  • ½ cup good olive oil
  • 220g butter
  • Juice of 1 large lemon
  • 4 tbsp of baby capers (rinsed well and patted dry
  • 1 small bunch of sage, picked leaves only, no stems
  • ½ cup of finely chopped flat leaf parsley
Method.
  • Using a sharp knife remove any thick fat from the Bolar Blade, then proceed to cut into 1 cm thick schnitzels
  • Using a meat mallet or end of a rolling pin over a chopping board, lightly pound the beef to an even thickness of ½ cm, (be gentle as you don’t want to tear the meat in the process)
  • Preheat oven to 100C.
  • Sift the flour, garlic powder, salt and smoked paprika over a large sheet pan or plate.
  • Lightly beat eggs in a large bowl.
  • Place panko breadcrumbs onto a large sheet pan or plate.
  • Dip schnitzels into flour, shaking off excess, then dip into egg wash, then breadcrumbs, patting them gently onto the beef.
  • Heat 3 tbsp of olive oil and 30g of butter in a large frying pan over medium-high heat and cook schnitzels in batches, turning occasionally, until golden and just cooked through (4-6 minutes).
  • Wipe pan clean and add more oil and butter after each batch. Transfer cooked schnitzels to an oven tray lined with paper towels and keep warm in oven.
  • Wipe pan clean, add remaining butter and cook until foamy and nut-brown (2-4 minutes), then add sage and capers swirling pan for 30 seconds to a minute or until capers are just crisp. Add in the parsley followed by the juice of the lemon. Season with a good pinch of salt
  • Serve schnitzels hot with brown butter sauce spooned over, and with lemon wedges and vegetables to the side.
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