Veal Liver Breaded with Balsamic Vinegar Recipe
Delicious recipe for breaded veal liver with a touch of balsamic vinegar, enhanced with finely chopped herbs for irresistible flavor. Serve immediately to enjoy the crispness and tenderness. Enjoy!
Instructions
- Begin by beating the eggs in a bowl, add a pinch of salt and pepper to season.
- Take the veal liver slices and coat them with flour, making sure to cover them evenly.
- Dip the floured slices into the beaten egg mixture, ensuring that they are well soaked on both sides.
- Coat each slice with the breadcrumbs, pressing lightly to make the breading adhere well.
- Heat plenty of olive oil in a pan and, when it is hot, fry the breaded slices until they are golden and crispy on both sides.
- Using a slotted spatula, lift the liver from the pan and place it on a serving plate lined with paper towels to remove excess oil.
- Before serving, delicately drizzle the breaded liver with balsamic vinegar; about ten drops will be enough to enhance its flavor.
Notes
For an original and even more flavorful touch, add finely chopped aromatic herbs such as rosemary or sage to the breadcrumbs before breading. This will give your dish an irresistible aroma that pairs perfectly with the sweetness of the balsamic vinegar.