Instructions:
- Prep the liver:
- Remove any membranes or connective tissue from the liver.
- Place liver slices in a bowl and cover with milk. Let soak for 30–60 minutes. This helps reduce bitterness.
- Drain and pat dry with paper towels.
- Prepare the onions:
- In a large skillet, heat 2 tablespoons butter or oil over medium heat.
- Add onions and sauté until golden brown and caramelized, about 10–12 minutes. Remove from skillet and set aside.
- Coat the liver:
- Season the flour with salt and pepper.
- Lightly dredge the liver slices in the flour, shaking off excess.
- Cook the liver:
- In the same skillet, add remaining butter or oil over medium-high heat.
- Cook liver slices 2–3 minutes per side until browned and slightly pink inside. Avoid overcooking—they become tough quickly.
- Combine & serve:
- Return onions to the skillet and gently toss with the liver.
- Garnish with fresh parsley and serve immediately.
💡 Tips:
- Thin slices are key—they cook quickly and stay tender.
- Serve with mashed potatoes, steamed vegetables, or a side of rice.
- Some people like to add a splash of balsamic vinegar or a little bacon fat for extra richness.
If you want, I can also give a super-easy skillet version that’s faster, juicier, and foolproof even for first-timers cooking liver.
Do you want me to share that?
Related Posts:
Pages: 1 2