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🍽️ Crispy Veal Liver with Sage

308 kcal · 30 min · 4 servings

Ingredients

• 2 sprigs sage
• 3 onions
• 600 g veal liver
• flour (for dredging)
• 3 tbsp vegetable oil
• 40 g butter
• 75 ml dry white wine
• salt
• pepper (from the mill)

Instructions

1. 1. Rinse the sage leaves under cold water.
2. 2. Shake them dry.
3. 3. Pluck the leaves off the stems.
4. 4. Divide the sage leaves into two halves.
5. 5. Finely chop one half of the leaves.
6. 6. Peel the onions.
7. 7. Slice the onions into rings.
8. 8. Wash the veal liver.
9. 9. Pat the liver dry with a kitchen towel.
10. 10. Remove visible tendons from the liver.
11. 11. Slice the liver into thin pieces.
12. 12. Coat the liver slices in flour.
13. 13. Shake off excess flour from the slices.
14. 14. Heat oil in a large pan.
15. 15. Fry the liver in the hot pan until browned on all sides.
16. 16. Remove the fried liver from the pan.
17. 17. Keep the liver warm.
18. 18. Melt the butter in the same pan.
19. 19. Sauté the onion rings in the butter until golden brown.
20. 20. Add the finely chopped sage leaves to the pan.
21. 21. Add the whole sage leaves to the pan.
22. 22. Sauté the herbs briefly.
23. 23. Deglaze the pan with wine.
24. 24. Return the warm liver to the pan.
25. 25. Turn the liver briefly in the sauce.
26. 26. Season the dish with salt and pepper.
27. 27. Serve the liver on pre-warmed plates.

Nutrition per serving

• kcal: 308
• Protein: 23 g · Fett/Fat: 18 g · Carbs: 11 g