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Roast veal liver Gentle

Tender Pan-Fried Veal Liver with Onions

Veal liver with onions is genuinely good for you, and it's full of flavor. Really, really tasty — and easy to make. I want to share my recipe for the most tender veal liver, fried with onions. Everyone knows liver is a very healthy food, but sadly not everyone can or wants to enjoy its delicate flavor, for all sorts of reasons. My husband is one of those people — unlike me. I won't go into detail, but convincing him to try a liver dish was impossible. :( And what do you know? When I made veal liver this way a couple of days ago, my dear husband not only tried it but ate a whole portion, raving about the dish he'd once (undeservedly :) ) turned his nose up at, and saying the cooked liver reminded him of a perfectly cooked steak (which I don't agree with :), but I didn't argue). One important note: my husband only agreed to try it because the liver was veal — beef was out of the question! I'll be delighted if I've sparked your interest, and I'd love to hear what you think of liver made this way.

Olga

Recipe author

Composition / ingredients

Servings:

Liver (veal)

300

Milk

100

Flour

Vegetable oil

Butter

Onions (white, medium)

Salt

Ground black pepper (freshly ground)

Parsley

Tomato (optional)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 7 g

Fats 42 % 11 g

Carbohydrates 31 % 8 g

159 kcal

GI: 75 / 0 / 25

Cooking method

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Thaw the liver at room temperature (I couldn't find fresh). The upside of frozen liver is that it comes already cleaned of membrane and bile ducts, and in my opinion freezing doesn't change the flavor at all. Rinse it and blot it with a paper towel. Cover it with the milk and set it aside for 30 minutes. Meanwhile, peel, wash, and slice the onions into thin rings. Fry them in vegetable oil until lightly golden — it's important not to overcook them! Move the onions to a separate bowl. A quick aside: while the liver is "resting in the milk" :), you can make a side dish — in my case, mashed potatoes. Drain the milk, rinse the liver again, and gently pat it completely dry with a paper towel. Using a very sharp knife (so the liver doesn't fall apart), cut it into strips about 1/2 inch (1 cm) thick and season with coarse salt and ground black pepper. Dredge the liver pieces in flour, shaking off the excess, and lay them in a skillet of screaming-hot oil. Fry for 2–3 minutes on each side, add the reserved onions and a little butter, stir gently, and finish cooking for another 1–2 minutes. Arrange the liver on a warmed plate with the side dish and sliced tomatoes, and garnish with parsley. The "Tender" liver is ready. Give it a try — you won't regret it. Enjoy! Note: with unfrozen liver, the total time is about an hour shorter.