John Myers
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Milanese Liver
The perfect milanese liver recipe with a picture and simple step-by-step instructions.
for the sage marinade
- 1 Handful of small ones Sage leaves
- 1 branch Rosemary fresh
- 2 small Spring onion
for breading
- 1 whole Egg
- 1 tablespoon Milk
- 1 tablespoon Flour
- 1 tablespoon Whole grain crumbs
- 1 tablespoon Salt and pepper
Side dishes
- Spaghetti
- Tomato sugo
- Leaf lettuce
Preparation of the sage marinade
- Cut the rosemary needles and sage leaves – chop the onion – chop both together very finely
Preparation of the liver
- Wash the liver slices and pat dry – place them on cling film and coat all around with the sage marinade – close the film tightly and leave for at least 2 to 3 hours. refrigerate
Preparation of the Milanese liver
- Take the liver schnitzel out of the foil and remove most of the sage marinade – since the liver should not be salted, the flour, egg and crumbs are seasoned with salt and pepper – now turn the liver first in flour, then in the with some milk bubbled egg – finally turn in the crumbs
- Fry the breaded liver quickly in hot rapeseed oil until it has got a nice color
Side dishes
- Spaghetti that has been mixed with a tomato sauce before serving goes perfectly with it (I finished sugo from my own production in the freezer … note in the cookbook) … add a little leaf salad and everyone is happy
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