Total time · 30 min

Pan-Fried Calf's Liver with Onions

Name: Pan-Fried Calf's Liver with Onions
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g Calf's liver (4 slices); 1 cup Milk (for soaking); 3 piece Onions (sliced); 40 g Butter; 1 tbsp Vegetable oil; 2 tbsp Balsamic vinegar; 2 tbsp Parsley (fresh, chopped); to taste Salt; to taste Pepper

A Quebec-style pan-fried calf's liver with onions that highlights Calf's liver (4 slices) and Milk (for soaking).

Prep: 15 min
Cook: 15 min
Servings: 4

Indicative estimates

Energy per serving: ~146 kcal per serving partial estimate
Ingredient value: ~$5.46 partial estimate; 6 of 9 ingredients estimated

Ingredients

600 g Calf's liver (4 slices)
1 cup Milk (for soaking)
3 piece Onions (sliced)
40 g Butter
1 tbsp Vegetable oil
2 tbsp Balsamic vinegar
2 tbsp Parsley (fresh, chopped)
to taste Salt
to taste Pepper

Directions

9 min
Soak the liver slices in the milk to mellow their flavour, then drain and pat them dry.
9 min
Melt half the butter with the oil and cook the onions in it until soft and golden.
5 min
Set the onions aside and, in the same skillet, sear the seasoned liver slices, keeping them pink in the centre; Check that the internal temperature reaches 160 °F (71 °C).
4 min
Return the onions to the skillet, deglaze with the balsamic vinegar and let reduce slightly.
3 min
Scatter with parsley and serve right away.