Recipe courtesy of Michael Symon

Veal Schnitzel

Name: Veal Schnitzel
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H50M0.000S
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

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Level: Intermediate
Total: 50 min

Prep: 15 min
Inactive: 10 min
Cook: 25 min

Yield: 6 servings

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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