Recipe nicely provided by Luciano, owner and chef of Luciano's on Lakeside
4 slices of calf liver
2 big onions, thinly sliced
Extra virgin olive oil
Sage and rosemary
On a big skillet over high heat warm up 4 tbsp of olive oil and sautee the onions, together with rosemary and sage, for 2-3 minutes; lower the heat and cook the onions until tender, about 10-15 minutes. Adjust with salt and pepper, if liked.
In the meantime, put the liver in the bread crumbs, turning and pressing the slices so the crumbs stick well on every side.
Put a big skillet on high heat and warm about 1/3" of olive oil. When the oil is hot, immerse the liver carefully into the oil and cook it until golden on both sides.
Adjust with salt and pepper and set on paper towel to drain.
Serve the liver immediately with the onions as side.