This was a great recipe. I did switch up on some things. First I soaked the liver in milk, suffering from anemia as a child my mom taught me this. Once soaked I dredged it in Italian Bread Crumbs and seasoned it with salt and pepper. I sauteed the onions in the Italian Butter, which is basically butter, garlic and herbs with some Romano cheese, added the sugar and a little EVOO. My husband loved this. Will make again and soon. Had not had liver since I was young because I was force fed it so much by my mom. Who would have thought that 30 years later I'd be saying - YUM, YUM more liver please!

Reviewed On: Feb. 3, 2008