Place liver slices in a bowl and cover with milk. Let soak for 30–60 minutes to remove any bitterness and tenderize.

Prepare the Onions:

Heat 1–2 tablespoons of oil or butter in a skillet over medium heat.

Add sliced onions and sauté until golden brown and caramelized, about 10–15 minutes. Remove and set aside.

Coat the Liver:

Drain liver slices from milk and pat dry.

Season with salt and pepper, then lightly coat with flour.

Cook the Liver:

Heat remaining oil or butter in the skillet over medium-high heat.

Fry liver slices for 2–3 minutes per side until browned on the outside but still slightly pink inside (overcooking makes liver tough).

Combine and Serve:

Return onions to the skillet and toss gently with the liver.

Serve hot with mashed potatoes, rice, or crusty bread.

Serving and Storage Tips