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Veal liver with onion in a frying pan
One of the simple and quick ways to prepare veal liver is to fry the liver in a pan with flour, then seasoning it with fried onions. Liver prepared this way turns out juicy and tender. To make the fried veal liver with onion in a frying pan truly delicious, it should be marinated before cooking, removing the film and veins, and during frying – do not overcook it, otherwise the softness of the offal can be forgotten.
Caloric content: 174 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- veal liver – 500 g;
- flour – 3 tbsp;
- ground pepper, salt – to taste;
- vegetable oil – 3 tbsp;
- bulb onion – 1 pc.
Preparation
- Soak the veal liver in cold water for half an hour (if you are using frozen liver, be sure to thaw it before cooking). Then remove the film that covers the offal on top, and if necessary, cut out the liver ducts or veins. Cut the veal liver into medium pieces, not too thick, so it cooks evenly.
- Salt and pepper the cut pieces of veal liver to taste, then leave for 10 – 15 minutes to marinate.
- After that, roll each piece of veal liver in flour on all sides.
- Heat vegetable oil in a pan, place the floured liver pieces in the pan, and fry until a golden crust forms (on both sides) over medium heat. Be aware that the liver should not be overcooked, otherwise it will turn out dry and tough.
Tip: To check if the veal liver is ready, poke a piece with a knife. If no blood runs from the liver, it is ready.
- Separately, fry the chopped onion rings in vegetable oil until golden.
- After the onion turns golden, remove it from the pan and place it on top of the fried liver pieces. Serve the fried veal liver with onion hot. Enjoy your meal!
