Veal Schnitzel

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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

2 bunches baby arugula, washed