Veal Schnitzel

Total Time:
50 min
Prep:
15 min
Inactive:
10 min
Cook:
25 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 2 tablespoons olive oil, plus more, for sauteing
  • 6 ounces chicken livers, coarsely chopped
  • 1 clove minced garlic
  • 6 (6-ounce) veal cutlets, pounded out to 1/8-inch thick pieces
  • Salt and pepper
  • Flour, for coating
  • 4 ounces diced bacon
  • 1 minced onion
  • 2 cups sliced wild mushrooms
  • 1 cup white wine
  • 1/2 cup sour cream
  • Salt and pepper
  • 2 bunches baby arugula, washed
Directions
  • Heat olive oil in pan over medium heat and saute chicken livers and garlic. Let livers cool and chop up into medium pieces.

  • Divide evenly among veal and place in the center of each piece. Roll veal around livers and tie. Season with salt and pepper and lightly dredge in flour. Heat up 1 tablespoon of olive oil and brown schnitzel on all sides and set aside.

  • Brown bacon in same pan and add onions cooking until translucent. Add mushrooms and cook over low heat. Pour off any excess fat and add wine. Simmer for 2 minutes and whisk in sour cream. Season with salt and pepper and place schnitzel in sauce. Simmer for 1 to 2 minutes and serve on a bed of baby arugula


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Veal Schnitzel

    Recipe courtesy of Rachael Ray