Fried veal liver
Description
Everyone knows that liver cooks very quickly and turns out tender and soft. I recommend marinating it first in an amazing marinade, the recipe for which I'll share a bit later. I serve fried liver with a side of boiled potatoes. Of course, you can use any other side dish according to your preference—buckwheat, rice, or any other grain. Fried veal liver is an excellent dish for those who are tired or in a hurry—it's quick and easy to prepare, and turns out filling and delicious.
Instructions
- 1
Step 1
Slice the liver into thin pieces. Remove all veins and membranes.
- 2
Step 2
In one bowl, mix white wine, bay leaf, crushed garlic, salt, whole chili pepper, and add the veal liver. Stir, let the liver marinate for a short while.
- 3
Step 3
Sauté the veal liver in butter; you can add the same ingredients, such as chili pepper and bay leaf. There's no need to remove the marinade from the liver. If there's garlic left on it, leave it as is. Sear each piece of veal liver on both sides for about a minute, or even slightly less.
- 4
Step 4
Take out the slightly fried veal liver, place it on a plate and set aside.
- 5
Step 5
Pour the marinade into a skillet and bring it to a boil. As soon as it starts boiling, add the seared liver and simmer in the marinade for a few more minutes. Fried calf's liver goes best with boiled potatoes, although you may serve it with any side dish of your choice.