2 Pounds calves liver or chicken livers
1/3 c. Flour
1 Tablespoon oil
1/2 t. Salt
1/2 t. pepper
1 Large onion sliced
In a large bowl combine, flour, salt and pepper.
Dredge liver on both sides with flour mixture.
Heat oil in a large skillet.
Brown liver on both sides.
Add onions and sauté.
Cook to internal temperature 165 degree F.