Pan-Fried Pork Liver

Prepare the pork liver Rinse the pork liver under cold water and pat dry with paper towels.

Slice the pork liver Cut the pork liver into thin slices.

Season the flour Season the flour with salt and pepper in a shallow dish.

Beat the eggs Beat the eggs in a separate shallow dish.

Coat the pork liver Dip each slice of pork liver into the beaten eggs, then coat with the seasoned flour.

Heat the frying pan Heat a large frying pan over medium heat and add a little oil.

Cook the pork liver Add the coated pork liver slices to the pan and cook for about 3-4 minutes on each side, or until golden brown and cooked through.

Remove the pork liver Remove the cooked pork liver from the pan and set aside.

Prepare the sauce In the same pan, add the chopped onion and grated carrot. Cook until softened and slightly caramelized.

Add the sour cream and mayonnaise Add the sour cream and mayonnaise to the pan and stir well to combine.

Cook the sauce Cook the sauce for a few minutes, stirring occasionally, until heated through.

Coat the pork liver with sauce Return the cooked pork liver to the pan and coat it with the sauce.

Garnish and serve Garnish with fresh herbs and serve hot.