Veal Schnitzel

Ingredients

• 2 bunches baby arugula washed
• 4 ounces bacon diced
• 6 ounces chicken livers coarsely chopped
• 6 servings flour for coating
• 1 clove garlic minced
• 2 cups mushrooms wild sliced
• 2 tablespoons olive oil plus more, for sauteing
• 1  onion minced
• 6 servings salt and pepper 
• 0.5 cup cup heavy whipping cream sour
• 36 ounce veal cutlets 
• 1 cup white wine 

Equipment

• frying pan
• whisk

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. Season with salt and pepper and lightly dredge in flour.
5. Heat up 1 tablespoon of olive oil and brown schnitzel on all sides and set aside.
6. Brown bacon in same pan and add onions cooking until translucent.
7. Add mushrooms and cook over low heat.
8. 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