Fegato alla Veneziana

Ingredients :

500g of calf liver cut into slices,
350g of onions,
150g of butter,
1 lemon,
parsley,
salt and pepper.

Method :

Chop the onions and cook them in a frying pan with half the butter and a touch of salt and pepper.

Cook the slices of liver in another frying pan with the remaining butter; again with salt and pepper.

Add the onions to the liver and squeeze the lemon juice over them. Place the finished preparation on a plate laid with finely chopped parsley.