Breaded Liver with Sauteed Onions and Red Peppers Breaded Liver with Sauteed Onions and Red Peppers

Author: Canadian Living

Soaking the liver in milk makes for milder flavour of this iron and folate-rich meat, which is delicious coated with bread crumbs and smothered in sweet onions.

  • Portion size 4 servings
  • Credits : ©


  • 1 lb calves' liver
  • 1/2 cup milk
  • 2 tablespoons vegetable oil
  • 2 onions thinly sliced
  • 2 sweet red peppers thinly sliced
  • 2 minced cloves of garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried basil
  • 2 tablespoons wine vinegar
  • 1/3 cup all purpose flour
  • 2 eggs
  • 1 cup dry breadcrumbs
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon dried oregano


Peel any membrane from liver; trim any blood vessels. In bowl, soak liver in milk for 10 minutes.

Meanwhile, in large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; cook onions, red peppers, garlic, 1/4 tsp (1 mL) each of the salt and pepper and basil until onions are light golden, about 10 minutes. Transfer to bowl; stir in vinegar. Cover and keep warm.

In shallow dish, combine flour and remaining salt and pepper. In another dish, whisk eggs. In third shallow dish, combine bread crumbs, parsley and oregano. Drain liver and pat dry; dredge in flour mixture. Dip into eggs, then bread crumb mixture, shaking off excess.

In same pan, heat remaining oil over medium-high heat; cook liver, turning once, until browned outside and slightly pink inside, about 4 minutes. Serve on onion mixture.

Nutritional facts <b>Per serving:</b> about

  • Sodium 570 mg
  • Protein 29 g
  • Calories 392.0
  • Total fat 14 g
  • Saturated fat 3 g
  • Total carbohydrate 37 g


  • Iron 73.0
  • Folate 43.0
  • Calcium 9.0
  • Vitamin A 920.0
  • Vitamin C 207.0
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Breaded Liver with Sauteed Onions and Red Peppers