- 2 slices veal liver per person
- a few fresh sage leaves
- olive oil and butter
- a white or red onion thinly sliced
- salt and pepper
- Cover a frying pan with a little olive oil.
- Flour each slice of liver and place in the cold pan (helps to keep liver tender).
- Turn on to a moderate flame and wait for one side to brown slightly. (a knob of butter can be added at this point).
- Scatter sage leaves at this point and turn other side to brown.
- In the meantime add the onions to sauté together with the liver.
- Season with salt and pepper and serve hot. (the sage leaves are delicious too!)
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