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Milanesa de Higado Liver Milanese
Esta receta es de las que levantan pasiones. El hígado, cuando se hace bien, queda suavecito por dentro, crocante por fuera y cargado de sabor. En casa siempre decimos que si no te gusta el hígado es porque aún no lo has probado así: empanizado, doradito y con una salsa que le da ese punch criollo para convertirlo en un señor sándwich. [This recipe is one that stirs passions. The liver, when cooked well, becomes soft on the inside, crispy on the outside, and full of flavor. At home, we always say that if you don't like liver, it's because you haven't tried it this way yet: breaded, golden brown, and with a sauce that gives it that Creole punch to turn it into a fine sandwich.]
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