Venetian Liver With Onions
|Olive oil||1⁄2 Cup (8 tbs)|
|Grated lemon peel||1⁄2 Teaspoon|
|Calfs liver/Baby beef liver||2 Pound, cut into 1/2-inch-thick slices|
|All-purpose flour||1 Cup (16 tbs)|
Cut onions into quarters, then separate into layers.
In a 10- to 12-inch frying pan, combine onions and oil; stir over medium-high heat until onions are soft and slightly golden, about 10 minutes.
Stir in lemon peel.
Lift onions from pan with a slotted spoon, leaving oil in pan; set onions aside.
Trim any tough membrane from liver slices; rinse liver and pat dry.
Coat liver with flour and shake off excess.
As pieces are floured, arrange them side by side on wax paper.
Return frying pan with oil to medium-heat.
When oil is hot, add as many liver slices as will fit without crowding; cook, turning as needed, until browned on both sides and just barely pink in center (cut to test), about 5 minutes.
Transfer to a warm platter and keep warm.
Repeat to cook remaining liver.
Return onions to pan; stir until heated through, then pour over liver.
Season to taste with salt and pepper.
If made ahead, cover and keep warm in a 150° oven or on a warming tray for up to 30 minutes.