Veal Liver Viennese Style with Fried Apples

Name: Veal Liver Viennese Style with Fried Apples
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 large apples (e.g., Granny Smith or Fuji), cored and sliced; 1 large onion, thinly sliced; 50 g all-purpose flour; 50 g butter; 2 tbsp vegetable oil; null to taste salt; null to taste freshly ground black pepper; 0.25 bunch fresh parsley, chopped (for garnish)

Difficulty

easy

Time

40m

Price Category

average

Calories

Medium

This classic Viennese-style veal liver recipe is a true delicacy that is quick to prepare and incredibly flavorful. The tender veal liver is dredged in flour and pan-fried in butter, giving it a crispy exterior and a melt-in-your-mouth interior. The sweet and tangy flavor of the fried apples and caramelized onions perfectly complements the rich taste of the liver, creating a harmonious and unforgettable dish. It's an ideal choice for a quick yet elegant lunch or dinner.

ingredients

4 Servings

2 large apples (e.g., Granny Smith or Fuji), cored and sliced1 large onion, thinly sliced50 g all-purpose flour50 g butter2 tbsp vegetable oil0 to taste salt0 to taste freshly ground black pepper0.3 bunch fresh parsley, chopped (for garnish)

Steps

Preparation

Prepare the veal liver: wash thoroughly, pat dry with paper towels, then slice into pieces about 1 cm thick. Core the apples and slice them into thin wedges. Peel the onion and cut it into thin rings. Spread the flour on a shallow plate.

Frying Apples and Onions

In a large skillet, melt 25 g of butter with 1 tbsp of oil over medium heat. Add the apple slices and fry them until golden brown and slightly softened but still firm, about 5-7 minutes. Remove the apples from the skillet and set aside. In the same skillet, if needed, add a little more oil, then fry the thinly sliced onion until golden brown and caramelized, about 8-10 minutes. Remove the onion and set aside.

Frying Liver

Dredge the liver slices in the flour, shaking off any excess. In the skillet, melt 25 g of butter with 1 tbsp of oil over medium-high heat. When the butter is foaming, add the floured liver slices. Fry them for 2-3 minutes on each side until golden brown and still slightly pink inside. Only then season with salt and pepper to taste.

Serving

Serve the freshly fried veal liver immediately with the fried apples and caramelized onions. Sprinkle with freshly chopped parsley. You can serve it with mashed potatoes or steamed rice as a side dish.

Extra Tips

► Do not overcook the liver, as it can easily dry out and become rubbery; it's best if it remains slightly pink inside.

► Only salt the liver just before frying, otherwise it will become tough.

► Experiment with different apple varieties to find your preferred sweet-tart balance.

Nutrition

	Per 100g	Per Serving 250g
Calories	210 kcal	525 kcal
Protein	18g	45g
Fat	10g	25g
Carbohydrate	9g	22.5g
Fiber	1g	2.5g
Sugar	4g	10g