Liver and Onions

  • 1 1/2 pound calf's liver
  • 3 tablespoons olive oil
  • 3 to 4 large onions (halved and thinly sliced)
  • 1 teaspoon seasoned salt
  • 1 teaspoon ground pepper
  • 1 teaspoon lemon and pepper seasoning
  • All purpose flour

Heat 3 tablespoons of olive oil in a large skillet with a lid or a Dutch oven over medium to low heat. Add the onions, seasoned salt, lemon and pepper, and black pepper.

Cover the pan and cook, stirring often, over low heat until the onions are very soft but not colored, 20 to 30 minutes. Meanwhile, remove the membrane from and cut the liver into 1/2 inch slices. Season all sides with seasoned salt, black pepper, and lemon and pepper seasoning. Dredge in flour. Shake off the excess flour.

Heat in a large skillet over medium-to high heat. Add the livers in batches and sauté for 2 to 3 minutes on each side. Remove the liver to a warmed platter as it is finished. Spoon the cooked onions over the liver and serve immediately.

  • Yields: 4 - 6 servings
  • Preparation Time: 45 minutes
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