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Breading for liver and onions

I'd like to use seasoned breading for the liver -- is there a traditional set of flavors for this? Would grocery seasoned salt be good?

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  1. breaded liver? calf's? this is news to me (excepting chicken livers of course)

    on 2nd thought though, it might help avoid the dreaded dry liver that haunts my childhood.

    1 Reply
    1. re: hill food

      Well, pressing into seasoned flour or crumbs, not with egg and milk.

    2. I use Wondra or regular flour seasoned with salt and pepper

      3 Replies
        1. re: scubadoo97

          Me too, but I don't season the flour with S&P - I season the flesh directly first, then dredge.

      1. Like Foufou, I dredge in seasoned flour.

        1. those seasoned salts often contain msg, so i don't use them.

          1 Reply
          1. re: hotoynoodle

            Penzey's seasoned salt does not contain MSG and is very good....

          2. Seasoned flour and fried in bacon fat...

            2 Replies
            1. re: petek

              Oh wow. There are no words for how awesome this sounds. Yum.

              1. re: petek

                Second that! But you have to take your time. My mom always fried it too hot and too fast, although I ate it and liked it because I didn't know any better. She also declared pork liver to be inedible, which it would have been cooked like that. But many years later I was working up the street from a "meat'n'three" in Nashville, and every Thursday was pork liver with onions in gravy - braised, rich, succulent and tender. Just flat delicious.