Veal Schnitzel

Name: Veal Schnitzel
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: German, European
Ingredients: 2 bunches baby arugula, washed; 113 grams diced bacon; 170 grams chicken livers, coarsely chopped; 6 servings Flour, for coating; 1 clove minced garlic; 473 milliliters sliced wild mushrooms; 2 Tbsps olive oil, plus more, for sauteing; 1 minced onion; 6 servings Salt and pepper; 118 milliliters sour cream; 1 kilograms veal cutlets, pounded out to 1/8-inch thick pieces; 237 milliliters white wine

Veal Schnitzel might be just the main course you are searching for. This recipe serves 6. One serving contains 474 calories, 46g of protein, and 23g of fat. 1 person found this recipe to be delicious and satisfying. This recipe is typical of European cuisine. A mixture of baby arugula, olive oil, mushrooms, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Heat olive oil in pan over medium heat and saute chicken livers and garlic.

Ingredients you will need

Chicken Liver

Olive Oil

Garlic

Equipment you will use

Frying Pan

Let livers cool and chop up into medium pieces.

Divide evenly among veal and place in the center of each piece.

Ingredients you will need

Veal

Roll veal around livers and tie. Season with salt and pepper and lightly dredge in flour.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Roll

Veal

Heat up 1 tablespoon of olive oil and brown schnitzel on all sides and set aside.

Ingredients you will need

Olive Oil

Brown bacon in same pan and add onions cooking until translucent.

Ingredients you will need

Onion

Bacon

Equipment you will use

Frying Pan

Add mushrooms and cook over low heat.

Ingredients you will need

Mushrooms

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

Ingredients you will need

Salt And Pepper

Baby Arugula

Sour Cream

Sauce

Wine

Equipment you will use

Whisk

Equipment

Frying Pan

Whisk

Ingredients

Servings:

2bunches

baby arugula, washed 113grams

diced bacon 170grams

chicken livers, coarsely chopped 6servings

Flour, for coating 1clove

minced garlic 473milliliters

sliced wild mushrooms 2Tbsps

olive oil, plus more, for sauteing 1

minced onion 6servings

Salt and pepper 118milliliters

sour cream 1kilograms

veal cutlets, pounded out to 1/8-inch thick pieces 237milliliters

white wine

Recommended wine: Dornfelder, Riesling

German works really well with Dornfelder and Riesling. Beer might seem like the natural pick for German food, but German riesling pairs wonderfully with seafood and schnitzel, while a German red like Dornfelder goes well with beef and game meat. You could try Heinz Eifel Shine Dornfelder Sweet Red. Reviewers quite like it with a 3.5 out of 5 star rating and a price of about 12 dollars per bottle.