cateory: courses
Breaded liver with sauteed peppers and onions
Reviews: 198
Ingredients:
- 1 lb calves’ liver;
- 1⁄2 cup milk;
- 2 tbsp vegetable oil;
- 2 large onions, thinly sliced;
- 2 sweet red peppers, thinly sliced;
- 2 cloves garlic, minced;
- 1⁄2 tsp each salt and pepper;
- 1⁄4 tsp dried basil;
- 2 tbsp wine vinegar;
- 1⁄3 cup all-purpose flour;
- 2 eggs;
- 1 cup dry bread crumbs;
- 1⁄4 cup chopped fresh parsley;
- 1⁄2 tsp dried oregano.
How to make
Breaded liver with sauteed peppers and onions
Breaded liver with sauteed peppers and onions
- Peel any membrane from liver, trim any blood vessels. In bowl, soak liver in milk for 10 minutes.
- Meanwhile, in large nonstick skillet, heat 1 tbsp of the oil over medium-high heat; cook onions, red peppers, garlic, 1⁄4 tsp each of the salt and pepper and basil until onions are light golden, about 10 minutes. Transfer to bowl; stir in vinegar. Cover; keep warm.
- In shallow dish, combine flour and remaining salt and pepper. In another dish, whisk eggs. In third shallow dish, combine bread crumbs, parsley and oregano. Drain liver and pat dry; dredge in flour mixture. Dip into eggs, then bread crumb mixture, shaking off excess.
- In same pan, heat remaining oil over medium-high heat; cook liver, turning once, until browned outside and slightly pink inside, about 4 minutes. Serve on onion mixture.
Comments for
Breaded liver with sauteed peppers and onions
Breaded liver with sauteed peppers and onions
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