Pan‑fried Veal with Onions and Apples

Ingredients

• 640 g veal liver (8 slices)
• 4 onions
• 2 Apples
• Salt
• Pepper (freshly ground)
• 3 tbsp Flour
• 5 tbsp oil
• 40 g Butter
• 200 ml veal stock
• 1 tbsp chopped parsley

Instructions

1. 1.

   Peel the onions and apples. Remove the cores from the apples with a corer and slice them into 1 cm thick rounds. Slice the onions into rings and mix with 1 Tbsp flour.

2. 2.

   Remove skin and tendons from the veal liver, wash it, pat dry, season with salt and pepper, then coat in flour. Heat 4 Tbsp oil in a pan and brown the onion rings while stirring. In a second pan melt 30 g butter and gently steam the apple slices over low heat until soft. Remove the onions from the pan and drain on kitchen paper. Discard the cooking fat, then reheat the remaining oil and butter. Fry the liver slices for 1–2 minutes per side. Arrange the liver on a plate, top with apple slices and garnish with onion rings. Pour veal stock into the liver pan, bring to a boil, and stir in parsley. Spoon the hot stock over the liver. Serve with mashed potatoes.