Fried Calf’s Liver

Rating: 3.50 / 5.00 (34 Votes)

Total time: 30 min

Servings: 4.0 (servings)



For the Fried Veal Liver, flour the liver cutlets on one side.

Peel the apples, cut them into quarters, remove the core and cut the apple quarters into slices.

Peel the onion and cut into rings.

In a heavy skillet, heat the butter until hot. Place the liver, flour side down, in the butter and brown. Carefully turn over and fry for another 3 minutes.

Lift out the liver cutlets and keep warm.

Sauté the onion in the gravy, add the apples and season the sauce with salt, pepper and marjoram.

Serve the roasted calf’s liver with the sauce.

Turn the skinned liver in flour on the other side and brown it in oil. Cut the onions into rings, remove the skin from the apples, cut out the core, cut the flesh into slices and stew them briefly with the liver.

Before serving, season the liver with salt and pepper.

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