Yes Liver and Onions Try It!
- 2- knives
- 2- cutting boards
- 1- frying pan
- 1- small skillet
- Measuring Utensils
- 2 pounds sliced liver (chicken or beef)
- 2 large onion
- 1 Tbsp chopped marjoram
- 1 Tbsp thyme
- 1 Tbsp parsley
- 2 teaspoon seasoned salt substitute
- 1/2 Tablespoon prepared mustard
- 1 Tablespoon ground black pepper
- 1+1/2-pint canola oil
- 1+1/2 Cup cold milk (optional)
rinse and place in a medium bowl pour enough milk into a bowl so that the liver can soak 10 to 40 minutes if you have the extra time on your head
In the mean time peel and slice onions set aside, while liver is soaking
In a mixing bowl combine together chopped marjoram, thyme, parsley flakes, seasoned salt substitute, prepared mustard and black pepper. Crush and mix all of the ingredients together to form seasoning mixture.
After about 10 minutes or so, remove sliced liver from milk and let dry (optional)
Coat each piece of liver first with seasoning mixture and then with flour.
Heat cooking oil in a heavy skillet over medium-high heat cook liver until brown underneath flip over and cook until other side is cook through and no longer see pink. Removed cooked liver and place on a warmed plate until onions are done.
In another skillet over low heat melt butter add onions sauté salt and pepper turning occasionally
Once liver and Onions are both done combined and serve