Charles Polite is in charge of producing our evening buffet at The Lady & Sons. I hold him in high esteem and therefore nicknamed him my “Prince Charles.” Our guests always enjoy his liver and onions. We hope you do as well.
Recipe information
Yield
serves 4 to 6
Ingredients
1 cup (2 sticks) butter
1 jumbo onion, sliced
1 1/2 pounds calf’s liver
2 teaspoons The Lady’s House Seasoning
2 teaspoons The Lady’s Seasoned Salt
1/2 cup vegetable oil
Preparation
In a large skillet, melt the butter over medium-high heat. Add the onion and sauté until tender. Remove the onion and set aside; leave the butter in the skillet. With a meat mallet, lightly pound the liver to tenderize it. Season the liver with House Seasoning and Seasoned Salt. Add the oil to the skillet and heat until the oil crackles. Sear the liver quickly on both sides. The liver is done when the surface is no longer pink. Serve the liver topped with the onions.
