- Level: Intermediate
- Total: 50 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 25 min
- Yield: 6 servings
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
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
