2 1/4 lb Beef liver, sliced 1/4-inch
Thick
2 tb Butter or margarine
1 lg Onion, cut into 1/4-in thick
Slices
1/2 ts Seasoned salt
1 c Milk
2 Extra-large eggs
3 c Fine, dry bread crumbs
2 tb Vegetable oil
In a bowl, soak the liver in cold salted water for 15 to 20 minutes.
In a 10-inch skillet, melt the butter/margarine over medium heat.
Add the onion. Cook until the onions are tender and lightly browned,
stirring occasionally. Sprinkle with salt. Keep warm.
In a shallow bowl, whisk together the milk and eggs until well
blended. In a separate shallow bowl, place the bread crumbs.
Rinse the liver under cool running water. Pat dry with paper towels.
Dip the liver into the milk mixture, and then into the bread crumbs,
coating evenly.
In a large skillet, heat the oil over medium heat. Add the liver.
Cook the liver for 2 to 3 minutes on each side or until cooked
through. Top with the onions.
