Bacon and Onions with Veal Liver dredged in Seasoned Flour. Optionally, serve it with a Pan Sauce or Gravy.
Servings: 4 portions
Equipment
- 1 Large Skillet
- 1 Bowl for the Seasoned Flour
Ingredients
- 1 lb Veal Liver
- 1/2 lb Bacon
- 1 Onion - or more
- 1 portion Seasoned Flour
- To Taste Salt & Pepper
Instructions
- Remove the membrane covering the liver and slice into 1/2 inch thickness across the Liver if not already.Then cut into serving size, about 2 - 3 inches wide. Set aside until ready to cook. If you don't plan on Flouring the Liver, then Season it with Salt & Pepper.
- Slice Onion into rings and chop Bacon into chunks. Cook both the Bacon and Onions over medium heat in a large Skillet until desired crispness. Leave the Bacon Grease in the Pan and scoop out the Onions & Bacon to set aside.
- Optionally coat the Liver in Flour and place into a Skillet. Fry each side for 3 minutes. If the Pan starts smoking too much, remove it from the heat for a few seconds to slightly cool, then back to the heat.
- Set aside and don't touch it for 5 minutes for just cooked liver (Slight tinge of pink). If you want it fully cooked through, cover with tinfoil and leave for 5 minutes.
- Once all the Liver is cooked, you can discard all or some of the fat and deglaze the pan with Liquid and serve over the Liver or make a Pan Gravy to serve with the Liver.