Veal Schnitzel with Glazed Apricots

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

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

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.