°1 onion, sliced into thin rings 200 g
°2 tbsp unsalted butter 28 g
°1/4 cup olive oil 65 mL
°400 g veal liver, thinly sliced
°2 tbsp white flour (all purpose) 16 g
°1/4 cup wine vinegar 65 mL
°pepper to taste [optional]
°1 pinch salt [optional] 0.2 g
Before you start
For a good result, it is important to use thinly sliced liver.
Preheat the serving plates in the oven to the minimum temperature so that they are hot when serving.
Prepare the onions: slice them into thin rings.
Heat the butter and half the oil in a sauté pan over medium-low heat. Sweat the onions, cover and cook for 10 minutes over low heat. Remove the onions from the pan and keep them warm.
Flour the slices of liver and remove the excess flour. Add the remaining oil to the skillet and increase the heat to medium-high. Add the slices of liver and cook for 2 minutes, turn them over, deglaze with the vinegar and add the onions. Lower the heat to medium, cover and cook for another 3 minutes (prolonged cooking which would harden the liver is to be avoided). Remove from heat, season with salt and pepper.
Serve on hot plates, covering the slices of liver with the onions.