Golden Lamb Liver Schnitzel with Caramelized Onions
"Indulge in a sophisticated blend of rich, melt-in-your-mouth lamb liver and the honeyed sweetness of caramelized onions for a true gourmet comfort experience."
Instructions
Rinse the lamb liver thoroughly under cold running water, then pat completely dry with paper towels. Slice into small, even pieces to ensure quick and uniform cooking.
Place the flour in a shallow dish and lightly coat each liver slice, shaking off any excess flour.
Heat the olive oil in a skillet over medium heat. Add the sliced onions and sauté, stirring occasionally, until soft, golden, and lightly caramelized. Remove from the pan and set aside.
In a clean pan, heat enough oil to lightly cover the bottom over medium heat.
Arrange the floured liver slices in a single layer and fry briefly, about 1–2 minutes per side, until lightly browned and just cooked through. Avoid overcooking to keep the liver tender.
Season immediately with salt and black pepper while hot.
Serve the liver schnitzel warm, topped with or alongside the sautéed onions, accompanied by fresh bread and tomato sauce.