Summary
| Prep Time | 10 mins |
| Cook Time | 8 mins |
| Total Time | 18 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g liver (s) from pork, beef or veal
- 20 g wheat flour, sifted
- 60 g butter
- 1 tablespoon rapeseed oil
- 2 medium onion (s), sliced
- a bit salt
Print Recipe
Pin Recipe Instructions
- Turn the liver in flour.
- Heat the butter and oil in a large pan and fry the liver for 3 - 4 minutes on each side. At the same time, brown the onions on the edge of the pan. When the underside of the liver is browned, turn and season with salt.
- Serve with the browned onion rings.
- Serve with mashed potatoes.
- Tip: Pork and beef liver will be more tender if you soak them in milk for 30 minutes before roasting.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below