Liver

Step 1 · Soak the Liver

Soak the liver slices in the milk in the fridge for 30 to 60 minutes to mellow any bitterness. Drain and pat thoroughly dry.

• 1 cupMilk, for soaking

Step 2 · Caramelize the Onion

Melt 1 tablespoon of the butter in a skillet over medium heat. Cook the onion, stirring often, until soft and golden, 10 to 12 minutes. Transfer to a plate.

• 2 tbspButter, divided

Step 3 · Dredge

Stir together the flour, salt, and pepper on a plate. Dredge the liver slices, shaking off the excess.

• ¼ cupAll-purpose Flour
• ½ tspSalt

Step 4 · Cook the Liver

Melt the remaining butter in the skillet over medium-high. Cook the liver 2 to 3 minutes per side, until browned outside but still faintly pink inside. Do not overcook or it will turn grainy.

• 2 tbspButter, divided

Step 5 · Serve

Pile the onions over the liver and serve immediately.