Sauté Veal Liver with Onions and Roasted Potatoes

Recipe by La Cuisine de Lynoucha

A convivial dish of thinly sliced veal liver, marinated and pan-fried with golden onions, served with crispy air‑fryer potatoes. Quick, tasty and perfect for a homemade dinner.

MediumFrenchServes 4

Printable version with shopping checklist

Source Video
30m
Prep
42m
Cook
10m
Cleanup
1h 22m
Total

Cost Breakdown

Total cost:$13.30
Per serving:$3.33

Critical Success Points

  • Coat the potatoes with cornstarch before air‑frying to achieve crispness.
  • Do not overcook the veal liver to keep it tender.
  • Get an even golden colour on the onions without burning them.

Safety Warnings

  • Handle raw liver with clean utensils to avoid contamination.
  • Watch out for hot oil splatters when frying the onions.
  • Use kitchen gloves or a mitt when handling the boiling water saucepan.

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