Breaded Liver

Start by cutting the liver into smaller slices. 

Then transfer the slices to a bowl and add the milk, cover the bowl and let it rest for 40 minutes.

Cut the onion into small dices and set aside. 

Score an “X” on the bottom of each tomato and put them into a bowl, add very hot water and blanch them for about 30 seconds. After this indicated time, the tomato skin will easily come off. 

Once you’ve peeled all the skin, finely dice the tomatoes and set them aside. 

Into a skillet, add the unsalted butter or margarine, add the onion dices and stir until golden brown. Add the green and red bell peppers chopped into dices and the chopped tomatoes, stir and let them cook for 2 minutes. 

Add the tomato paste, the salt and the black pepper, stir well again. 

Add the rice and the water, stir well and let it all cook until the water fully evaporates. 

Meanwhile, remove the slices of liver from the milk and coat them in cornmeal. Repeat this process with all the slices of liver. 

Now into a skillet, add enough oil to cover its bottom, then add the slices of liver. Fry both sides until golden brown. Drain them on paper towels. 

Serve with the rice we made.