Pan-Fried Veal Liver with Apples and Onions
by Editorial Staff
The combination of meat and fruit has always been considered the key to a bright and interesting taste. To prepare this second course, it is necessary to fry apples, onions, and liver in a pan in turn. The veal liver is tender, juicy, with a slight apple sourness and onion aroma. As easy as pie!
Cook: 50 minutes
Servings: 4
Ingredients
- Veal liver – 700 g
- Apples (sour) – 2 pcs. (250 g)
- Bulb onions – 2 pcs. (190 g)
- Flour (for breading) – 100-150 g
- Vegetable oil – 2-3 tbsp
- Salt to taste
- Sugar to taste
Directions
- We wash the apples, peel, and remove the core. Cut the apples into 1 cm thick slices.
- Peel the onion, wash and cut into thin rings.
- We wash the liver well, remove the films, bile ducts and cut into small pieces.
- Heat 2 tablespoon in a frying pan. tablespoons of vegetable oil. Put the apples in a frying pan, sprinkle them with a little sugar for caramelization and fry for 5-6 minutes, until golden brown.
Put the apples on a plate. - Fry the onion in the same oil for 3-4 minutes, until golden brown. (It’s okay if there are sugar leftovers from the caramelized apples in the pan.) Put the onion on a plate.
- Roll the liver in flour on all sides.
- Add vegetable oil to the pan if necessary. We spread the liver, salt, and fry over medium heat, turning, for 7-8 minutes.
- Transfer the finished liver to a dish. First, put onions on top, and then apples. We serve the dish to the table hot.
Enjoy your meal!
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