Prepare the liver: Rinse the liver slices under cold water and pat dry. Lightly coat each slice with flour seasoned with salt and pepper.
Cook the onions: Heat 1 tablespoon of oil or butter in a large skillet over medium heat. Add the chopped onions and cook, stirring occasionally, until they become soft and caramelized (about 15-20 minutes). Remove onions and set aside.
Cook the liver: In the same skillet, add the remaining oil or butter and heat over medium-high heat. Add the floured liver slices and cook for about 2-3 minutes per side until browned but still tender inside. Avoid overcooking as liver can become tough.
Combine and serve: Return the caramelized onions to the skillet and mix with the liver to warm through. Adjust seasoning if needed. Garnish with parsley before serving.
Serving and Storage Tips
Prepare the liver: Rinse the liver slices under cold water and pat dry. Lightly coat each slice with flour seasoned with salt and pepper.
Cook the onions: Heat 1 tablespoon of oil or butter in a large skillet over medium heat. Add the chopped onions and cook, stirring occasionally, until they become soft and caramelized (about 15-20 minutes). Remove onions and set aside.
Cook the liver: In the same skillet, add the remaining oil or butter and heat over medium-high heat. Add the floured liver slices and cook for about 2-3 minutes per side until browned but still tender inside. Avoid overcooking as liver can become tough.
Combine and serve: Return the caramelized onions to the skillet and mix with the liver to warm through. Adjust seasoning if needed. Garnish with parsley before serving.
Serving and Storage Tips
