Liver,cut into slices thick 1 cm, soak in milk for a couple of hours when there is no time I don't,just washed well with cold water.

To prepare the crust:grind the nuts (pre-fry them lightly and letting it cool),mix them with flour, breadcrumbs, zest of half a lemon, salt, spices

The liver spread on paper towels

In a pan pour a little vegetable oil and fry each breaded slice for 2 minutes on each side, until Golden brown.Place them on a dish, and each slice of the liver sprinkle the lemon zest, the whole thing, cover with another dish or plastic wrap and leave on for 10 minutes, what would all the flavors-the flavors "married" and ...it will bear fruit...If the breading was cooked more than required, I freeze it and next time paniro liver or burgers..

The liver turns out very tender and not dry and wet))with the amazing ,nut-lemon taste..and for the side dish,make the onion, which deserves a separate paragraph, but is simple...

Onions need to be small and preferably flat,if it's not, can be cut into two or three parts ordinary round.In a small amount of vegetable oil(preferably olive)fry the onions on one side, carefully flip and fry on the other

add salt and balsamic(dark)vinegar, or a sauce of balsamic vinegar

vinegar enough to the bottom of the pan almost all turned to "vinegar"color, simmer for 1min.(that would be a couple of vinegar is gone) cover and simmer on low heat 10-15 min. Depends on size of bulbs and it is important that each bulbous side "is taken vinegar baths",after cover the pan,after some time it need to open and turn the bulbs to the other party. They are obtained as the acetate of caramel,very tasty....in both warm and cold.

Potatoes-mashed potatoes,pickled onion and walnut-lemon pechenocna and all this cover with the sauce left in the pan after cooking onions....very tasty and just