Main Meal Recipes
Veal Schnitzel with Glazed Apricots
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Ingredients
Schnitzel
- 4 veal steaks, thinly sliced
- 1/2 cup flour, seasoned with salt and pepper
- 2 eggs, lightly beaten
- 1 cup dry breadcrumbs
- 1 tablespoon butter
- 1 tablespoon oil
Glazed Apricots
- 16 Angas Park Dried Apricots
- 1 cup water
- 1/2 cup brown sugar
- 1 teaspoon ground ginger
- 4cm strip lemon zest
- 2 tablespoons lemon juice
Method
- Pound steaks out thinly between 2 sheets of plastic wrap. Dip in seasoned flour, then dip in egg to coat.
- Spread half the breadcrumbs on kitchen paper, place the steaks on top and cover with the remaining crumbs. Press down well with palm of hand to firm the crumbs on.
- Place in a single layer on a tray. Cover and refrigerate for 30 minutes or more.
- Place all glazed apricot ingredients in a saucepan. Bring to the boil, turn down heat and simmer for 5 minutes.
- Remove apricots from liquid with a slotted spoon and set aside. Boil liquid in the saucepan until reduced to a syrup.
- Heat oil and butter in a large frying pan until hot. Add 2 schnitzels and cook for about 2 minutes on each side, turn with tongs.
- Remove and cook the other 2 schnitzels. Drain on kitchen paper.
- Serve on heated plates. Place 4 glazed apricots down the centre of each schnitzel. Spoon syrup on top. Serve immediately with vegetable accompaniments.
Serves 4
