What I'm looking for specifically is a way to keep the liver from getting chewy or rock hard (yes those have been the outcomes of the the first two attempts). I'm not doing much with the liver (except salt) before cooking and only using olive oil in a copper pan - Any ideas?
I only use calf liver and it's sliced thin. I soak it in milk (overnight, usually).I put a light coating of corn starch (flour) each side.I fry it in butter with a dab of coconut oil(it helps keep the butter from burning). It's only a couple of minutes med-hi heat to get each side fully browned on the bottom. When i flip it, i put all the onions on top of it and cover it 2-3 minutes. I take it off pink as it'll keep cooking and pale pink inside is fine to eat. Never tough.