It would seem, what could be easier than to fry liver?? But for some reason I got it was very dry and not very tasty. Had to extinguish it in different sauces, and so I just... with onions. A colleague at work sold one secret, and now just roast the liver does not dry.
Onion cut into half rings and fry in oil.
Liver necessarily cut across the grain and slightly repel.
Pour beaten off liver slices with milk and allow to stand for 5-10 minutes.
Then dip the pieces in flour and fry in vegetable oil. Salt each slice directly in the pan.
Put the pieces in a bowl and sprinkle on top of onions. All. Bon appetit.