Veal Liver, Bacon & Onions Recipe

Time30m

Serves4

Make Veal Liver, Bacon & Onions Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Ingredients
Start by rinsing the veal liver under cold water. Pat it dry with paper towels. Slice the liver into thin pieces, about 1/4 inch thick. Set aside.
2
Chop the Onion
Peel and thinly slice the large onion. Set aside.
3
Cook the Bacon
In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and place it on paper towels to drain excess fat. Leave the bacon drippings in the skillet.

4
Dredge the Liver
In a shallow dish, combine the all-purpose flour, salt, black pepper, garlic powder, and paprika. Dredge the liver slices in the flour mixture, coating them evenly.
5
Cook the Liver
In the same skillet with the bacon drippings, add the olive oil and heat over medium-high heat. Once hot, add the dredged liver slices. Cook for about 2-3 minutes on each side, or until browned and cooked through. Avoid overcooking to keep the liver tender.
6
Sauté the Onions
Remove the liver from the skillet and set aside. In the same skillet, add the sliced onions. Sauté until the onions are soft and caramelized, about 5-7 minutes.
7
Combine and Serve
Return the cooked liver to the skillet with the onions. Crumble the cooked bacon on top, and gently mix to combine. Serve immediately.