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
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