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🍽️ Crispy Veal Liver with Apples and Onions

280 kcal · 30 min · 4 servings

Ingredients

• 150 ml balsamic vinegar
• 150 ml broth
• 200 g red onion (4 red onions)
• 650 g veal liver
• salt
• pepper
• 3 tbsp rapeseed oil
• 4 sprigs marjoram
• 375 g tart apples (3 small apples)

Instructions

1. 1. Pour balsamic vinegar and meat broth into a small saucepan.
2. 2. Let the mixture reduce over medium heat until only one-third remains.
3. 3. Set the reduced sauce aside.
4. 4. Peel the onions.
5. 5. Slice the onions into thin rings.
6. 6. Rinse the veal liver under cold water.
7. 7. Pat the liver dry with kitchen paper.
8. 8. Remove the outer skin from the veal liver.
9. 9. Season the liver with salt and pepper.
10. 10. Heat two tablespoons of oil in a non-stick pan.
11. 11. Sear the veal liver on all sides over high heat.
12. 12. Rinse the marjoram under running water.
13. 13. Shake the marjoram dry.
14. 14. Place the seared veal liver on a baking sheet.
15. 15. Top the liver with the fresh marjoram leaves.
16. 16. Preheat the oven to 225 degrees Celsius.
17. 17. Place the baking sheet on the second rack from the bottom.
18. 18. Bake the liver in the oven for 15 to 20 minutes.
19. 19. Wash the apples thoroughly.
20. 20. Remove the core of the apples using a corer.
21. 21. Slice the apples into thin rounds.
22. 22. Heat the remaining oil in the pan.
23. 23. Fry the apple slices in batches in the pan.
24. 24. Fry each side of the apple slices for one to two minutes.
25. 25. Add the onion rings to the pan.
26. 26. Sauté the onions over medium heat for five to six minutes.
27. 27. Stir the onions frequently while cooking.
28. 28. Season the onions with salt and pepper.
29. 29. Take the veal liver out of the oven four minutes before the end of the cooking time.
30. 30. Place the fried apple slices on the baking sheet with the liver.
31. 31. Wrap the hot veal liver and apples in aluminum foil.
32. 32. Let the foil packet rest for four to five minutes.
33. 33. Take the apples and onions out of the foil and place them on a plate.
34. 34. Slice the veal liver.
35. 35. Arrange the liver slices on top of the apples and onions.
36. 36. Drizzle the dish with the prepared vinegar sauce.
37. 37. Serve the veal liver immediately.

Nutrition per serving

• kcal: 280
• Protein: 25 g · Fett/Fat: 10 g · Carbs: 23 g