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Sauté Veal Liver with Onions and Roasted Potatoes
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.
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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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