How To Cook Veal Liver
Tender veal liver with sweet caramelized onions, cooked in one skillet. A fast, iron-rich dinner with a mild, slightly sweet flavor.
Ingredients
- 1 pound veal liver
- 1 cup milk
- 2 medium yellow onions, thinly sliced
- 4 tablespoons unsalted butter
- Kosher salt
- Black pepper to taste
Instructions
- Remove any silver membrane you see on the liver. It is a thin silver or whitish coating on parts of the meat. You can easily remove it with a small knife.
- Cut liver into 2-inch pieces, or smaller.
- Rinse the liver under cold running water and pat dry with paper towels.
- Place the liver in a bowl of milk to soak in the fridge for at least 1 hour.
- While the liver soaks, heat two tablespoons unsalted butter or oil in a large skillet over medium heat.
- Sauté the onions until soft and golden brown, stirring occasionally, about 10 minutes.
- Remove the liver from the milk when the onions are nearly cooked. Pat dry.
- Season both sides of the liver with salt and pepper.
- Melt 3 tablespoons of butter or oil over medium-high heat. Add the liver to the pan without crowding it. Cook the liver for 2-3 minutes per side.
- Remove the liver to a plate and top with the sautéed onions.
- Garnish with chopped parsley and lemon wedges.
Notes
For Keto or Low Carb: If you're on a keto diet, use only 1 onion or no onions. You can add garlic to the pan while cooking the liver for extra flavor.
For Paleo and Dairy-Free Diets: Skip the milk soak. Veal liver can be cooked without soaking and still taste great!
Leftovers: Store any leftover veal liver and onions in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat before serving.
Nutrition
Calories: 317.7kcalCarbohydrates: 11.3gProtein: 25.3gTotal Fat: 18.9gSaturated Fat: 10.1gCholesterol: 416.2mgSodium: 114.2mgPotassium: 524.4mgFiber: 0.9gSugar: 5.3g
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