Joe Ruesewald – Bacon Schnitzel
I have prepared my very own bastardization (glorification) of my grandma’s schnitzel.
I present to you:
1) Thick cut bacon
2) Bread crumbs
4) Cornstarch (yeah a little sweetness to the salty)
5) Grandma’s schnitzel seasoning blend (she might kill me if i share, but i will submit if required)
4) Dash of Lemon (its schnitzel, not country fried bacon)
This is a mighty powerful bacon experience here. You have pan fried, thick cut, smoky bacon, breaded and then re-pan fried in its own beauty, which is topped with a light gravy made the remaining bacon love.
Normally this would be served with a bacon spinach salad and some bacon spaetzel, but alas we are limited to 1 dish. So I chose the main treat. Many have scoffed at my audacity, all have had seconds.
I would very much love the chance to share this dish with the world. Please choose me as one of the finalists for the amateur cookoff.
Tonight I decided to create another batch of my bacon schnitzel due to popular demand from my friends and coworkers. I plated it with some bacon spaetzle and sauerkraut. It was all washed down with some my own home-brewed dunkelweizen. There was not a single crumble of bacon remaining this time either.