Veal Liver
Nutrition facts

Energy: 533 kJ / 126 kcal
Protein:  21,1 g
Carbohydrate: 2,0 g
Fat: 8,0 g

Veal Liver Berlin Style
  • 4 pieces of veal liver
  • 2 Tbsp flour
  • salt
  • 3 Tbsp vegetable oil
  • 4 sour apples
  • 60 g butter
  • 250 g onions
  • 4 Tbsp flour
  • 4 tsp paprika
  • parsley

Pat the meat dry with kitchen paper towels. Peel apples, remove the cores, and cut in slices. Melt butter in a pan; brown apples for about 3 minutes on each side until light brown. Remove from pan and keep warm. Flour liver carefully. Heat oil in a second pan; brown liver for 4 minutes from each side and season with salt. Mix flour and paprika, stir in onion cut into rings and bake in a pot with oil at 180° C until golden brown. Serve on a preheated plate. Garnish with apple slices and onion. Add chopped parsley to the remaining meat juice and pour over meat. Serve immediately to avoid the liver from getting tough.