Veal Schnitzel

Name: Veal Schnitzel
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

13 ingredients

12 steps

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

1

Heat olive oil in pan over medium heat and saute chicken livers and garlic.
2

Let livers cool and chop up into medium pieces.
3

Divide evenly among veal and place in the center of each piece.
4

Roll veal around livers and tie.
5

Season with salt and pepper and lightly dredge in flour.
6

Heat up 1 tablespoon of olive oil and brown schnitzel on all sides and set aside.
7

Brown bacon in same pan and add onions cooking until translucent.
8

Add mushrooms and cook over low heat.
9

Pour off any excess fat and add wine.
10

Simmer for 2 minutes and whisk in sour cream.
11

Season with salt and pepper and place schnitzel in sauce.
12

Simmer for 1 to 2 minutes and serve on a bed of baby arugula