Recipe courtesy of Michael Symon
50 min
15 min
10 min
25 min
6 servings


  • 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


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

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


Jaeger Schnitzel

Recipe courtesy of Susan Vu

Wiener Schnitzel

Recipe courtesy of Susan Vu

Veal Pizzaiola

Recipe courtesy of Chef Vola's Restaurant

Veal with Two Sides

Recipe courtesy of David Rocco

Chicken Schnitzels

Recipe courtesy of Wayne Harley Brachman

Chicken Schnitzel

Recipe courtesy of Gene Voss|Oleg Voss

Veal Stock

Recipe courtesy of Alex Guarnaschelli

Veal Romana

Recipe courtesy of Emeril Lagasse


So Much Pretty Food Here