"Fake" Ossobuco

Ingredients for 2 servings:

• 500 g chicken schnitzel or minute schnitzel, flattened/cut
• 1 stalk(s) celery, cut into thin sticks
• 2 carrots, cut into thin sticks
• 1 zucchini, cut into thin sticks
• 1 jar white wine
• 100 ml chicken stock
• 5 bacon strips
• 1 lemon(s)
• basil
• sage
• butter
• 1 onion(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Place the flattened schnitzels (a pan base works very well) lengthwise next to each other on a large board. Top each with one or two sticks of celery, carrot, and zucchini crosswise and roll up. Then wrap a slice of bacon around each one and tie the rolls tightly at both the top and bottom with string. Then cut in half between the strings so that each half looks like a mini veal shank in cross-section (hence the name!). Place cut-side down in a casserole dish. Arrange an onion, thinly sliced, along with knobs of butter and sage leaves, over the towers. Then cover and simmer over medium heat, deglaze with the white wine, and let stand for another 5 minutes. Season with salt and pepper. Keep the rolls warm and make a sauce from the remaining liquid with lemon and basil, pour over the rolls, and serve. Serve with white bread. Very tasty recipe that I had the chance to try in Italy. I’m not a fan of the original – Ossobuco.