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 liked by everyone. The secret of this recipe lies in the preparation of the liver and its cooking. To prevent it from hardening, avoid cooking it directly from the fridge. More importantly, the cooking should be quick and over high heat.
If you like liver, don’t miss the upcoming 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 cups crushed rusks
- 1 egg
- 2 pinches dried mint
- to taste salt
- 0.25 cup extra virgin olive oil
- 4 large red onions
- 4 tablespoons heaping tablespoons of honey
- 3.5 oz white wine vinegar
- 4 tablespoons abundant of 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 fridge, 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 crunchier.
Beat the eggs and season them with dried mint and add salt. Bread the liver slices, place them on a plate one by one, and let them rest.
Slice the onion, place it in a non-stick pan, add extra virgin olive oil, salt, sugar, honey, vinegar, and let it stew over medium heat.
Remove the liver from the pan, grease with more olive oil, and cook the liver over medium-high heat until it is roasted (it will take only ten minutes). Transfer it to a cutting board, cut it into irregular triangles, place it on a serving dish, and dress it with the still warm caramelized onions.
Serve our Breaded Liver with Sweet and Sour Onions, sizzling hot.
Advice
We can store the breaded liver in the refrigerator for two days, but place it in an airtight container to avoid any contamination from other foods.
We can also freeze it if there’s leftover, but remember to thaw it in the fridge and never at room temperature.
In both cases, use glass or ceramic containers.
In both cases, use glass or ceramic containers.
