To cook veal liver, remove the membrane and veins, slice it thinly, coat it in flour, and pan-fry it until brown. Soaking it in milk can make it more tender. Serve with caramelized onions and ensure it reaches an internal temperature of 145°F.
To cook veal liver, you’ll typically want to start by preparing the surface of the liver so that it’s as smooth as possible. You can then thinly slice the liver, coat it in a little flour and pan-fry it, although sautéing also works. You’ll want to make sure the meat is cooked enough to be safe for human consumption, but not so much that it’s dry and leathery. While not required, many people serve this meat with cooked onions.
There is a little preparation needed before cooking the liver. If the organ membrane wasn’t removed for you, you’ll need to get it removed. Often, you can just peel it off with your fingers and then use a knife to remove any veins you see. You can cook the liver at this point if you like, but you may choose to soak it in milk for several hours. This step isn’t mandatory, but many experts say it makes the liver more tender.
People often choose to cook veal liver in a pan. Culinary experts usually recommend cutting the liver into slices about 6.35 millimeters thick. Slicing the meat is said to help reduce the toughness and make it easier to ensure the liver is thoroughly cooked before serving. If the liver you have contains a good amount of fat, you can also make a good cut to get rid of it. You can then dip the slices in a little milk and lightly coat them in a small amount of flour before placing them in a hot pan to which you’ve added a couple tablespoons of oil.
Since you’re cooking this meat in slices, a few minutes of cooking on each side is usually enough. You’ll probably notice it’s done when the outer coat turns a medium brown color. Most food safety experts recommend making sure the internal temperature of the meat reaches around 145° Fahrenheit (62.77° Celsius) before serving. The meat may still have a pinkish tinge at this point, but this is considered normal and doesn’t mean the meat hasn’t cooked enough. If you cook it too long, the meat will likely become tough.
Many people eat veal liver seasoned with onions. If you want to prepare the liver this way, you will need to peel and chop a large onion. You can then saute the onions in a pan that has a small amount of butter or cooking oil in it. The goal here is to caramelize the onions, which means cooking them until they’re golden brown and tender. Once the onions are ready, you can spoon them over the veal liver before serving.
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