Beef Liver in Breading

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Turn the liver slices briefly in the milk and cut them tightly at the edges, this prevents them from contracting when frying. Season sparingly with pepper and paprika powder. Beat the egg with the water. Pull the liver slices through, then turn in the breadcrumbs. Cut the onions into fine rings. Melt the frying fat (palmin or similar) in the pan, fry the liver on both sides over a good heat for about 3 - 5 minutes until crispy brown. Towards the end of the roasting time, roast the onion rings until they are golden brown. Salt the liver slices and spread the onion rings over them.
There is also mashed potatoes, clear gravy (quickly mixed in the frying stock with a little water; either - the best option of course - from homemade jus, from gravy powder or - for allergy sufferers - a gluten-free, lactose-free gravy, which is available from various manufacturers) and a green one Salad.
Give it a try breaded liver, I couldn`t believe that either. The recipe comes from my husband`s bachelor days and the liver tastes wonderfully juicy (not such a dry shoe sole) and spicy.
Alternatives to beef liver are pork liver (juicy, but laffer in taste) or veal liver (more tender, but quite expensive).

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