A delightful twist on the classic beef liver and onions, this recipe enhances the flavors with a touch of garlic and a crispy coating.
Soak the liver in milk for 20 minutes to tenderize and reduce strong flavors.
Soaking the liver in milk helps to mellow its flavor and make it more palatable.
Heat butter in a skillet over medium heat until melted.
Using unsalted butter allows you to control the saltiness of the dish.
Add sliced onions to the skillet and cook until golden and caramelized, stirring occasionally.
Cook the onions slowly to bring out their natural sweetness.
Mix breadcrumbs and garlic powder in a shallow bowl.
Adding garlic powder to the breadcrumbs enhances the flavor of the coating.
Whisk the egg in another shallow bowl.
Beating the egg thoroughly ensures an even coating on the liver.
Remove the liver from the milk, pat dry with paper towels, and coat with egg, then breadcrumb mixture.
Ensure the liver is fully coated for a crispy texture.
Heat a bit more butter in the skillet and cook the liver for 2-3 minutes on each side until golden and cooked through.
Avoid overcooking the liver to keep it tender.
Serve the liver topped with the caramelized onions and enjoy.
Serve immediately for the best flavor and texture.
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