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
for 1 to 2 minutes and serve on a bed of baby arugula