Bacon Wrapped Cranberry Schnitzel

Savour the blend of tastes.

The thin pre-crumbed (available from the butcher or supermarket/food store meat department) succulent schnitzel meat and the cranberry.

The stuffing. (I used a dry premix in a packet brand)

Rolled together using clean hands. and secured by a bacon wrapping.

With it all secured together by tightly wrapping bacon around it.

Then oven baked on a sheet of baking parchment paper with the fat off the bacon oozing through the meat and filling as it cooks.

No extra oil or fat is needed.

Once cooked, leave to rest for five minutes, then slice and serve warm with a salad of your choice.

You can make several adaptions to this recipe by adding chopped cashew nuts to the stuffing mix.

And if you love cream cheese, a layer of that over the cranberry jelly.

This recipe will serve two people.

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Bacon Wrapped Cranberry Schnitzel.

Serves Two.

You will need:

Two large pre-crumbed schnitzels

4 Tablespoons of Cranberry Jelly

8 Bacon strips

1 cup dry savoury stuffing mixed with 80 grams (2.82 ounces) of melted butter

(You can make several adaptions to this recipe by adding 2 Tablespoons of chopped cashew nuts to the stuffing mix.

And if you love cream cheese, a layer of that over the cranberry jelly).

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Lay the crumbed schnitzel flat on a board.

Spread 2 Tablespoons of cranberry jelly on each schnitzel.

(Add a layer of cream cheese if using next)

Then add 1/2 cup of stuffing dough onto the schnitzel.

Carefully roll from the short end.

wrap bacon strips around the roll.

Place on a nonstick baking pan.

Bake at 180 Celsius (356 Fahrenheit) for 30 to 40 minutes until golden and crispy.

Remove from the oven and rest for 5 minutes.

Slice and plate.

Serve warm with a salad of your choice.

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For the printable recipe visit  HERE.

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