Liver in Coating with Onion-Leek Vegetables

Ingredients

• 800 g pork liver (ready to cook)
• 1 stalk leek
• 6 small onions
• 1 Garlic clove
• 2 Tomatoes
• butter for frying
• 1 tsp tomato paste
• 200 ml white wine
• 4 tbsp flour
• 2 Eggs
• 6 tbsp breadcrumbs
• Salt
• Pepper (freshly ground)
• 1 tbsp fresh marjoram (chopped)

Instructions

1. 1.

   Wash, clean and cut the pork liver into even slices.

2. 2.

   Wash, clean the leek, halve it lengthwise and slice into rings. Peel and quarter the onions. Separate the garlic and thinly slice.

3. 3.

   Heat the tomatoes briefly, rinse, peel, quarter, deseed and dice.

4. 4.

   Brown the onions in 2 tbsp butter until golden brown, then add the leek and garlic, sauté briefly, stir in tomato paste and deglaze with white wine. Season with salt and pepper, cover loosely and simmer gently for about 10 minutes. Add a little water if needed.

5. 5.

   Coat the liver in flour, dip in beaten eggs, then coat with breadcrumbs. Fry each side in plenty of hot butter for about 2-3 minutes until golden brown. Drain on kitchen paper, season with salt and pepper.

6. 6.

   Add tomatoes and marjoram to the vegetables, taste, and serve on preheated plates with the breaded liver.