Veal Liver with Onions

Ingredients

• 2 sage leaves
• 4 onions
• 700 g veal liver
• flour (for coating)
• 3 Tbsp plant oil
• 40 g Butter
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Rinse the sage, shake dry, and pluck off the leaves. Peel the onions and cut them into rings. Wash the liver, pat it dry, remove any excess sinews and veins, slice into rounds, and coat in flour.

2. 2.

   Pat the slices lightly to remove excess flour and sear quickly on each side in a hot pan with oil until just browned. Remove and keep warm. Melt butter in the pan and sauté the onion rings until golden brown.

3. 3.

   Add the sage, cook briefly, then return the liver. Briefly flip, season with salt and pepper, and serve plated on pre-warmed dishes. Pair with mashed potatoes.