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🍽️ Crispy Liver with Spicy Onions

254 kcal · 30 min · 4 servings

Ingredients

• 4 onions (red)
• salt
• 1 bunch parsley (flat)
• 1 tsp sumac (level)
• 125 g cherry tomatoes
• 600 g veal liver (in 1 cm thick slices)
• 4 tbsp flour
• 8 tbsp sunflower oil
• 0.5 tsp cayenne pepper
• pepper (black, freshly ground)

Instructions

1. 1. Peel the onions and rinse them under cold water.
2. 2. Slice the onions into thin rings.
3. 3. Place the onion rings in a bowl.
4. 4. Separate the rings from each other with your hands.
5. 5. Salt the onions generously.
6. 6. Knead the onions briefly with your hands.
7. 7. Let the onions rest for about 10 minutes.
8. 8. Place the onions in a colander.
9. 9. Rinse the onions with ice-cold water.
10. 10. Let the onions drain well.
11. 11. Pat the onions dry with a kitchen towel.
12. 12. Wash the parsley and shake off excess water.
13. 13. Set aside a few parsley leaves for garnish.
14. 14. Finely chop the rest of the parsley.
15. 15. Mix the chopped parsley and sumac (a tangy spice blend) into the onions.
16. 16. Wash the cherry tomatoes and pat them dry.
17. 17. Cut the cherry tomatoes into wedges.
18. 18. Season the tomatoes lightly with salt and cayenne pepper.
19. 19. Cut the liver slices into strips about 1 cm wide.
20. 20. Cut the strips into pieces approximately 2.5 to 3 cm long.
21. 21. Coat the liver pieces in flour.
22. 22. Heat some oil in a pan.
23. 23. Fry the liver pieces until golden brown on all sides.
24. 24. Let the fried liver drain on kitchen paper.
25. 25. Plate the liver together with the onion salad and tomatoes.
26. 26. Garnish the dishes with the reserved parsley leaves.
27. 27. Serve the liver immediately.

Nutrition per serving

• kcal: 254
• Protein: 17 g · Fett/Fat: 15 g · Carbs: 14 g