| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Beef | 4 | Servings | |
INGREDIENTS
| 12 | oz | Dry bread crumbs |
| 1 | Egg; extra-large | |
| 1 | c | Whole milk |
| 1/4 | ts | Lawry's Seasoned Salt |
| 2 1/4 | lb | Beef liver; sliced 1/4" thick |
| Shortening; to taste | ||
| 1 | lg | Onion; sliced 1/4" thick |
| Lawry's Seasoned Salt; to taste |
INSTRUCTIONS
Chop bread crumbs (in food processor, if desired) until very fine. Sift to remove any large particles, then place on plate. In separate bowl, beat egg, milk and seasoned salt to make batter. Dip liver slices into batter, drain to remove excess, then lay liver onto bread crumbs and bread both sides. Place on tray if grilling or frying; place on lightly greased baking sheet if baking. To cook in skillet, coat surface with shortening or vegetable cooking spray. Cook briefly, turning once. Do not overcook. Liver may also be baked in preheated 300-degree oven just until done. To cook onions, melt about 2 tablespoons shortening in skillet, add onions and cook until translucent. During cooking, add seasoned salt and mix well. Serve with liver. Recipe By : Luby's Cafeteria - San Antonio, Texas Posted to MC-Recipe Digest V1 #300 Date: Wed, 13 Nov 1996 17:39:53 -0800 From: Shirley <shirleyj@pacificrim.net>
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