Veal liver with onions and parsley

1. Peel and slice the onions.

2. Heat the oil in a skillet. Fry the onion for 3 minutes over medium heat, stirring constantly. Then reduce heat, cover and cook 20 minutes, stirring occasionally.

3. Wash, dry, thin out and chop the parsley.

4. Squeeze the lemon.

5. When the cooking is over, remove the lid, increase the heat slightly and let them brown.

6. Heat the sunflower oil in a pan and cook the veal liver for 3 minutes on each side. Salt and pepper.

7. Divide the veal liver slices in six plates, drizzle with lemon juice and sprinkle with parsley. Serve with the onions.

Photo credit: Sucré Salé