Creamed Sweet Onion and Bacon with Sautéed Calves Liver

Creamed Sweet Onion and Bacon with Sautéed Calves Liver

Ingredients

• ½ Cup Panko Breadcrumbs
• ¼ Cup All Purpose Flour
• ½ Teaspoon Kosher Salt
• ½ Teaspoon Freshly Ground Black Pepper
• 1 Pound Calves Liver, cut into 4 slices about ½” thick
• 1 Cup Milk
• 8 Slices Bacon, cut into 1” pieces 
• 2 Tablespoons Unsalted Butter
• ½ Sweet Onion, chopped in ¾” dice
• Olive Oil
• 2 Tablespoons Madeira Wine
• 1 Cup Half & Half



Preparation Steps

Step 1. Put Panko Breadcrumbs in food processor and process until finely ground, add All Purpose Flour, ½ teaspoon each of Kosher Salt and Freshly Ground Black Pepper and process for 1 minute to completely combine.  Transfer breadcrumb mixture to a plate for dredging. 

Step 2. Soak sliced Calves Liver in Milk for 20 minutes.

Step 3. Cook Bacon until crisp but not crumbly, remove to a paper towel lined bowl.  Pour out all but 1 tablespoon of bacon drippings in pan and add 2 tablespoons of Unsalted Butter. Add sliced onions and cook over low until lightly browned or caramelized, but not mushy. Remove the paper towel liner from the Bacon bowl and transfer the cooked onions to the Bacon with a slotted spoon, reserving the fat in the pan.

Step 4. Remove the Liver from the Milk and pat with paper towel to dry.

Step 5. Add enough Olive Oil to the pan to bring the total amount of melted fat to 2 tablespoons, and set pan over medium heat. Dredge the Liver in the breadcrumb mixture and fry in the hot pan for 1 minute on each side. Remove to a warm platter and cover loosely to keep warm.

Step 6. With the pan off the heat add the Madeira Wine and scrape the bottom to deglaze. Transfer the Bacon and Onion mixture to the pan and return to the heat. Reduce the heat to medium-low, stir in the Half & Half and cook until everything is warmed though and just beginning to simmer. Taste and adjust seasoning and simmer for 1 minute to thicken slightly.

Serve the Liver on top of a pool of the Creamed Sweet Onion and Bacon Sauce.