Veal Schnitzel

Recipe Ingredients

2 tablespoons	30ml	Olive oil - plus
		More for sauteing
6 oz	170g	Chicken livers - coarsely chopped
1		Garlic clove - minced
6		Veal cutlets - (6 oz ea) - pounded 1/8" thick
		Salt - to taste
		Freshly-ground black pepper - to taste
		Flour - for coating
4 oz	113g	Bacon - diced
1		Onion - minced
2 cups	474ml	Sliced wild mushrooms
1 cup	237ml	White wine
1/2 cup	118ml	Sour cream
2		Baby arugula - washed

Recipe Instructions

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.

This recipe yields 6 servings.

Source:
MELTING POT with Michael Symon - (Show # MP-1C14) - from the TV FOOD NETWORK

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