Veal Liver Romano Recipe
This Veal Liver Romano is a cheesy veal liver dish. You'll love these seared veal livers seasoned with yoghurt, wine and tomato sauce and garnished with Romano Cheese and parsley. Your suggestions for this Veal Liver Romano are welcome.
Ingredients
2 tbsp (30 ml) peanut oil
1/2 Cup (125 ml) onions, chopped
2 garlic cloves, finely chopped
1/3 Cup (80 ml) dry white wine
1/3 Cup (80 ml) tomato juice
2 tbsp (30 ml) flour
1/2 tsp (2 ml) powdered mustard
1 lb (450 g) veal liver, sliced
Salt and pepper
1/2 Cup (125 ml) low fat plain yogurt
3 tbsp (45 ml) grated
Romano cheese
Chopped fresh parsley
Directions
– Preheat oven to 300 °F (150 °C).
– In a skillet, heat 1 tbsp (15 ml) oil, saute onions and garlic but do not brown. Degrease the skillet. Add wine and tomato juice and let simmer for 4 minutes, then keep warm in serving dish.
– Dredge veal liver with mixture of flour and powdered mustard.
– In a separate skillet, heat remaining oil, sear liver and season with salt and pepper. Place in oven to keep warm.
– In a bowl, stir remaining flour and yogurt to a creamy texture, pour into tomato sauce and cook 3 to 4 minutes over low heat.
– Place veal liver in sauce mixture and cook for 5 minutes.
– Sprinkle with Romano cheese and garnish with chopped parsley.
– In a skillet, heat 1 tbsp (15 ml) oil, saute onions and garlic but do not brown. Degrease the skillet. Add wine and tomato juice and let simmer for 4 minutes, then keep warm in serving dish.
– Dredge veal liver with mixture of flour and powdered mustard.
– In a separate skillet, heat remaining oil, sear liver and season with salt and pepper. Place in oven to keep warm.
– In a bowl, stir remaining flour and yogurt to a creamy texture, pour into tomato sauce and cook 3 to 4 minutes over low heat.
– Place veal liver in sauce mixture and cook for 5 minutes.
– Sprinkle with Romano cheese and garnish with chopped parsley.
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