Crispy Fried Veal Liver

Directions

Instructions: Ask your butcher to clean the veal liver and remove the membrane. Next, cut the veal liver into bite-sized pieces. Dredge the veal liver in flour and shake off the excess. In a large frying pan, heat oil over medium heat until hot. Place the veal liver in the pan and fry, turning constantly. Once the liver pieces are golden brown, remove them from the pan and place them on a serving plate. Sprinkle with thyme, paprika, salt, pepper, vinegar or lemon juice, and finally, top with plenty of fresh onion, parsley, and chopped tomato.

• Note: The oil should be hot enough but not smoking, as it can make the liver tough. Avoid using oil that is too cold, as it may cause the liver to boil. Temperature plays a crucial role in this dish.
• If you have a large quantity of veal liver, fry them in batches to maintain the oil temperature and prevent boiling.
• Serve the veal liver with caramelized onions (tagliata) and fava beans for a delicious accompaniment.

Enjoy your crispy fried veal liver as a delightful appetizer or paired with your favorite side dishes!