Berlin-style Veal Liver
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
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
- Roast the onion slices in butter until golden, fry the apple slices in butter, but do not let them disintegrate. Turn the veal liver in flour, shake off the excess flour and fry the slices on both sides, keeping the inside pink. They are only seasoned with salt and pepper after roasting.
- Dish up the liver; Garnish each slice with a spoonful of onions and three apple slices, pour the clarified butter over them and sprinkle with chopped parsley.
- Serve with mashed potatoes and a green salad
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