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Pan-Fried Veal Liver with Onions

Fragrant pieces of tender veal liver fried with onions. If you soak the liver in milk first, it turns out even more tender.

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Fried veal liver with onions in a frying pan
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 38 % 14 g
Fats 49 % 18 g
Carbohydrates 14 % 5 g
239 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

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  • Cut the liver into thin serving pieces. Heat a skillet with vegetable oil on the stove and fry the liver in the oil. Chop the onion. As soon as the liver starts to release its juices, add the onion and stir. Cover the skillet and let it simmer, covered, over low heat for 10–15 minutes. Then take off the lid, season with salt and pepper, and fry until all the liquid has evaporated. The pieces will come out golden and juicy. Serve the pan-fried veal liver with onions alongside any vegetable side dish.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Lamb liver - 101  kcal/100g
  • Beef liver - 735  kcal/100g
  • Goose liver - 412  kcal/100g
  • Duck liver - 405  kcal/100g
  • Beef liver - 130  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g

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