Breaded Liver with Sweet and Sour Onions, if you have never tried it, try it now, it will surprise you. It is a simple yet delicious recipe. A different way to serve liver, which is not everyone’s favorite. The secret of this recipe lies in the preparation of the liver and the cooking process. To prevent it from becoming tough, avoid cooking it straight from the fridge. More importantly, the cooking needs to be quick and at high heat.
If you like liver, don’t miss out on the following recipes:
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.5 lbs veal liver
- 4.2 oz approximately crushed rusks
- 1 egg
- 2 pinches dried mint
- to taste salt
- 2.1 oz extra virgin olive oil
- 4 large red onions
- 4 tablespoons heaped honey
- 3.5 oz white wine vinegar
- 4 tablespoons extra virgin olive oil
- to taste salt and dried mint
Tools
- 1 Pan non-stick
- 1 Knife
- 1 Cutting board
Preparation
First, take the liver out of the refrigerator, bring it to room temperature (this will take about an hour), and pat it dry with paper towels to remove all moisture. Prepare the breading with roughly crushed rusks to keep it crispier.
Beat the eggs, season them with dried mint, and add the salt. Bread the liver slices, place them one by one on a plate, and let them wait.
Slice the onion, place it in a non-stick pan, add the extra virgin olive oil, salt, sugar, honey, and vinegar, and let it stew over medium heat.
Remove the liver from the pan, grease with more extra virgin olive oil, and cook the liver over medium-high heat until it is seared (it will only take ten minutes). Place it on a cutting board, cut it into irregular triangles, arrange it on a serving plate, and top with the still warm caramelized onions.
Serve our Breaded Liver with Sweet and Sour Onions, piping hot.
Advice
We can store the breaded liver in the refrigerator for two days, but place it in an airtight container to avoid contamination from other foods.
We can also freeze it if any is left over, but remember to defrost it in the refrigerator and never at room temperature.
In both cases, use glass or ceramic containers.
In both cases, use glass or ceramic containers.
