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Michael's Veal Schnitzel

Source of Recipe

Michael Symon, Melting Pot


List of Ingredients

2 ounces olive oil + more for sauteing
6 ounces chicken livers, coarse chopped
1 clove minced garlic
6 veal cutlets (6 oz each) pounded out into 1/8" 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


Recipe

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. Yield: 6 servings