Veal Schnitzel
Serves: 5
Ellsworth Rath
1 January 1970
Based on User reviews:
50
Spice
54
Sweetness
49
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 clove
Garlic (minced)1
Salt110 g
Bacon (diced)2 cups
Mushroom (sliced wild)1 cup
White Wine1 cup
Sour CreamDirections:
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