Pan‑fried Veal Liver with Sage

Ingredients

• 2 sprigs of sage
• 3 onions
• 600 g veal liver
• flour (for coating)
• 3 Tbsp plant oil
• 40 g Butter
• 75 ml dry white wine
• Salt
• ground pepper

Instructions

1. 1.

   Wash and pat the sage dry, shake off excess water, pluck the leaves and finely chop half. Peel the onions and slice into rings.

2. 2.

   Rinse the liver, pat dry, remove any excess sinews, cut into thin slices and coat in flour. Pat the coating onto each slice and brown them in a hot pan with oil on all sides. Remove and keep warm.

3. 3.

   Melt butter in the pan and sauté the onion rings until golden brown. Add the chopped sage and remaining leaves, cook briefly, pour in wine, then return the liver. Briefly flip, season with salt and pepper, and serve plated on preheated plates.