Thinly sliced calf's liver is quickly seared over high heat and finished with apple and onion, generously seasoned with black pepper and chili. A Berlin-style German classic, this dish demands mastery to catch the exact right moment of doneness.
Pat the calf's liver dry with paper towels, dust lightly with flour and season with salt and black pepper.
Sauté the onion and apple slices in half the butter for 6 minutes until soft and lightly caramelized, then remove from the pan.
Heat the remaining butter over high heat and sear the liver slices quickly, about 45 seconds per side — don't overcook them.
Return the onion and apple to the pan, toss with the chili powder and serve hot.
Don't overcook the liver — cooked too long, it turns tough and rubbery. Allergens: contains wheat (gluten).
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