Yum bloody yum---how to make Schnitzel taste really good!

I have had some wonderful food lately, some of it courtesy of my friend, Doug. Take for example the great meal we had yesterday, including the roasted chicken with trimmings and an unbelievable Ambrosia and pumpkin pudding for desert. Today was the first day back at work for the new school term and after I had walked Perdy down at the 'Bay,' I decided that something special was in order. I had taken some schnitzel out of the freezer and I thought long and hard during the walk about how I might cook it. This is what I came up with and wouldn't you know it; Doug's produce was an important part of the meal. Firstly I cooked the perpetual spinach, simply in some butter, salt pepper and chilly. The I laid out the schnitzel on a chopping board and spread it with Dijon Mustard and some of Doug's preserved yogurt cheese. I wrapped that up in a rasher of streaky bacon and pinned it together with a toothpick. I placed that in a dish and cut up some mushroom, shallots and seasoned it with a Moroccan mixture of spices and butter. Yeah, I know--butter is not supposed to be used a lot but I don't eat much re volume so a little butter doesn't seem to put the weight on since Bariatric Surgery. I baked the dish, covered in a moderate oven for about 30 minutes and then thickened the juices with some cornflour. This recipe is gluten free. What can I say? It was fantastic. Must do that again sometime soon. Any takers? www.authorneilcoleman.com