Hígado con cebolla a la veneciana

Ingredientes

• 4 Tablespoons Extra-virgin Olive Oil
• 4 Tablespoons Unsalted Butter
• 4 Red Onions, Very Thinly Sliced
• Salt
• 1 Pound Calves Liver, Thinly Sliced
• 2 Eggs
• 1 1/2 Cups Breadcrumbs
• Aged Balsamic Vinegar

Preparación

1. 1

   Heat the olive oil with 3 tablespoons of...: Heat the olive oil with 3 tablespoons of the butter in a large, heavy saute pan over a medium flame.

2. 2

   Add the onions and cook them over low...: Add the onions and cook them over low heat until they are very soft and light golden brown.

3. 3

   Salt the onions and remove them to a...: Salt the onions and remove them to a warm platter.

4. 4

   Beat the eggs and dip each slice of...: Beat the eggs and dip each slice of liver first into the eggs, and then into the breadcrumbs.

5. 5

   Add the liver to the pan, salting and...: Add the liver to the pan, salting and cooking for 30 to 45 seconds on each side.

6. 6

   Work in batches if necessary to avoid overcrowding...: Work in batches if necessary to avoid overcrowding the pan.

7. 7

   Serve the liver with onions piled on top...: Serve the liver with onions piled on top with a side serving of soft polenta or garlic mashed potatoes.

8. 8

   Drizzle a little aged balsamic vinegar over the...: Drizzle a little aged balsamic vinegar over the liver.