Luby's Cafeteria Beef Liver and Onions
Ready In: 40 mins
Serves: 6
Ingredients
- 2 1⁄4 lbs beef liver, sliced 1/4 inch thick
- 2 tablespoons butter or 2 tablespoons margarine
- 1 large onion, sliced 1/4 inch slices
- 1⁄2 teaspoon seasoning salt
- 1 cup milk
- 2 extra large eggs
- 3 cups fine dry breadcrumbs
- 2 tablespoons vegetable oil
Directions
- Soak liver in cold salted water for 15 to 20 minutes.
- In 10-inch skillet, melt butter over medium heat.
- Add onion and cook, stirring occasionally, until tender and lightly browned.
- Sprinkle with salt.
- Keep warm.
- In a shallow bowl, whisk together milk and eggs until well blended.
- Place bread crumbs in separate shallow bowl.
- Rinse liver under cool running water.
- Pat dry with paper towels.
- Dip into milk mixture, then into bread crumbs, coating evenly.
- Heat oil in large skillet over medium heat.
- Add liver and cook 2 to 3 minutes on each side or until cooked through.
- Top with onions.
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