Remove all visible membranes from liver.
Slice liver into thin strips.
Place in shallow container and soak in milk for 1 hour.
In a wok or heavy frying pan, heat one tbsp of the oil and the butter on medium, saute onions and red pepper for about 5 minutes.
Remove from pan and keep warm.
Combine flour and herbs.
Dredge liver in flour mixture.
Heat remaining oil in same frying pan on medium-high.
Saute liver slices quickly for about 3 minutes or until brown on the outside but still pink inside.
DO NOT OVERCOOK.
Add cooked vegetables to pan.
Stir to combine.
The secret to tender liver is to remove as much membrane as possible and to not overcook it (it should still be pink inside).
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|Serving Size: 1 Serving (682g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 215 (30%)|
|Amt Per Serving||% DV|
|Total Fat 23.9g||32 %|
|Saturated Fat 9.1g||45 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 648.5mg||200 %|
|Sodium 1421.6mg||49 %|
|Potassium 1390.7mg||37 %|
|Total Carbohydrate 67.9g||20 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 61.7g|
|Protein 57.2g||82 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 723
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