- Rinse and clean the liver, cut into slices, and soak in milk for 2 hours.
- In a skillet, fry the sliced onions in 2 tablespoons of butter until lightly brown, and set aside.
- Add the remaining butter and fry the liver coated in flour, salt, and pepper, in the same skillet. Add the onion and sliced tomatoes at the end and sauté for a few more minutes. The liver should be brown on the outside and pink on the inside.
Serve the liver coated with the fried onion, along with potatoes and a fresh salad.