3.7 – 3 reviews • Dairy Recipes
| Level: |
Intermediate |
| Total: |
50 min |
| Prep: |
15 min |
| Inactive: |
10 min |
| Cook: |
25 min |
| Yield: |
6 servings |
| Level: |
Intermediate |
| Total: |
50 min |
| Prep: |
15 min |
| Inactive: |
10 min |
| Cook: |
25 min |
| 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
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
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
427 |
| Total Fat |
25 g |
| Saturated Fat |
9 g |
| Carbohydrates |
9 g |
| Dietary Fiber |
2 g |
| Sugar |
3 g |
| Protein |
32 g |
| Cholesterol |
216 mg |
| Sodium |
811 mg |
| Serving Size |
1 of 6 servings |
| Calories |
427 |
| Total Fat |
25 g |
| Saturated Fat |
9 g |
| Carbohydrates |
9 g |
| Dietary Fiber |
2 g |
| Sugar |
3 g |
| Protein |
32 g |
| Cholesterol |
216 mg |
| Sodium |
811 mg |