Venetian Liver & Onions Tarifi

Malzemeler

• 4 Tablespoons Extra-virgin Olive Oil, 4 Tablespoons Unsalted Butter, 4 Red Onions, Very Thinly Sliced, Salt, 1 Pound Calves Liver, Thinly Sliced, 2 Eggs, 1 1/2 Cups Breadcrumbs. To Serve: Aged Balsamic Vinegar

Hazırlanışı

1. Heat the olive oil with 3 tablespoons of the butter in a large, heavy saute pan over a medium flame. Add the onions and cook them over low heat until they are very soft and light golden brown. Salt the onions and remove them to a warm platter. Beat the eggs and dip each slice of liver first into the eggs, and then into the breadcrumbs. Add the liver to the pan, salting and cooking for 30 to 45 seconds on each side. Work in batches if necessary to avoid overcrowding the pan. Serve the liver with onions piled on top with a side serving of soft polenta or garlic mashed potatoes. Drizzle a little aged balsamic vinegar over the liver.

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