Sautéed Calves’ Liver with Creamed Sweet Onion and Bacon

1. Put breadcrumbs in a food processor and process until finely ground. Then add flour, kosher salt and black pepper and process for 1 minute to completely combine. Transfer breadcrumb mixture to a plate for dredging.

2. In a medium sized bowl soak the sliced liver in the milk for 20 minutes.

3. Cook bacon in a skillet over medium heat until crisp but not crumbly. Then remove it to a paper towel lined bowl. Pour out all but 1 tablespoon of bacon drippings in the pan and add 2 tablespoons of unsalted butter into the remaining tablespoon of bacon drippings. Add sliced onions and cook over low until lightly browned or caramelized, but not mushy. Remove the paper towel liner from the bacon bowl and transfer the cooked onions into the bacon with a slotted spoon, reserving the fat in the pan.

4. Remove the liver from the milk and pat it with paper towels to dry.

5. Add enough olive oil into the pan to bring the total amount of melted fat to 2 tablespoons, and set pan over medium heat. Dredge the liver in the breadcrumb mixture then fry it in the hot pan for 1 minute on each side. Remove to a platter and cover loosely with foil to keep warm.

6. With the pan off the heat add the wine and scrape the bottom to deglaze. Transfer the bacon and onion mixture to the pan and return to the heat. Reduce the heat to medium-low, stir in the half-and-half and cook until everything is warmed though and just beginning to simmer. Taste and adjust seasoning and simmer for 1 minute to thicken slightly.

Serve the liver on top of a pool of the creamed sweet onion and bacon sauce.