Instructions
Place the liver slices in a shallow bowl and cover with milk. Let it soak in the refrigerator for 30 minutes to 1 hour to reduce bitterness and tenderize the liver.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced onions and cook for 15-20 minutes, stirring occasionally, until they are soft and caramelized. Remove the onions from the skillet and set aside.
In a shallow dish, combine 1/2 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
Remove the liver from the milk and pat it dry with paper towels. Coat each slice in the seasoned flour mixture, covering both sides.
In the same skillet, heat 2 tablespoons of olive oil over medium-high heat. Place the liver slices in the skillet and cook for 2-3 minutes per side until browned. Avoid overcrowding the skillet; cook in batches if necessary.
Return the caramelized onions to the skillet, spooning them over the liver slices. Allow the dish to heat through for about 1 minute.
Transfer the liver and onions to a serving platter. Garnish with chopped fresh parsley, if desired. Serve hot with sides like mashed potatoes, rice, or a green salad.
Notes
This dish is best served fresh, though leftovers can be stored in the fridge for up to 2 days. Reheat gently to avoid overcooking.
Nutrition
Calories: 270kcal
