Berlin-style Veal Liver

Summary

Ingredients

• 5 slices veal liver, neatly pared without skin and fibers, each about 10 gr.
• 3 onion (s), sliced
• 130 g butter
• 15 slices apples, tart, about 1 1/2 cm. thick, peeled, the core cut out
• Flour
• salt and pepper
• parsley

Print Recipe Pin Recipe

Instructions

1. Heat butter in a large skillet over medium heat. Add the sliced onions and cook for 5-8 minutes, stirring occasionally, until golden. Transfer to a plate.
2. In the same skillet, add the apple slices and cook for 3-4 minutes, stirring gently, until tender but not falling apart. Transfer to the plate with the onions.
3. Place flour in a shallow dish. Coat each veal liver slice in the flour and shake off the excess.
4. Add a bit more butter to the skillet if needed and increase heat to medium-high. Fry the coated liver slices for 2-3 minutes on each side, keeping the inside pink. Season with salt and pepper after cooking.
5. Arrange the liver slices on a serving plate. Garnish each slice with a spoonful of the cooked onions and three apple slices.
6. Pour the butter from the pan over the liver and sprinkle with chopped parsley.
7. Serve with mashed potatoes and a green salad.