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Veal liver Berlin style

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Ingredients for 5 servings:

  • 5 slice(s) of veal liver, cleanly trimmed without skin and fibers, each approx. 150 g.
  • 3 onions, sliced
  • 130 g butter
  • 15 slices of sour apples, about 1 1/2 cm thick, peeled and cored
  • Flour
  • salt and pepper
  • Parsley

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Fry the onion slices in butter until golden brown, then fry the apple slices in butter, but do not allow them to fall apart. Coat the veal liver in flour, shake off any excess flour, and fry the slices on both sides, keeping them pink inside. Season with salt and pepper after frying. Serve the liver; garnish each slice with a spoonful of onion and three apple slices, pour over the clarified butter, and sprinkle with chopped parsley. Serve with mashed potatoes and a green salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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