Prepare the liver properly: Before cooking the liver, remove any membranes or nerve parts. You can also briefly soak it in milk to mellow the strong flavor.

Avoid overcooking: Veal liver is best when it's slightly pink on the inside. Do not overcook it to prevent it from becoming dry and rubbery. Cooking for 2 to 3 minutes on each side over medium heat is usually sufficient.

Freshness: Always opt for fresh veal liver. Make sure it is pale pink and free from spots or discolored areas. Avoid any liver that shows signs of browning or drying out.

Texture: Fresh veal liver should be firm to the touch. Avoid livers that seem soft or flabby, as this may indicate they are not fresh.

Odor: Fresh veal liver should not emit unpleasant odors. Make sure it has a neutral and clean smell. However, it is normal for it to have a slight iron-like odor, characteristic of liver.

Appearance: Veal liver should be uniform and smooth, without cracks or tears. Also, check that it does not have dark or stained areas.

Veal liver is a source of essential nutrients and can be beneficial for health when consumed in moderation.

Veal liver is an excellent source of essential vitamins and minerals, including vitamin A, vitamin B12, iron, copper, and zinc. These nutrients are important for the proper functioning of the body.

It is particularly rich in vitamin A, which is essential for vision, cell growth, the immune system, and skin health.

Vitamin B12: This vitamin is crucial for red blood cell formation, energy metabolism, and the functioning of the nervous system.

It is a source of highly bioavailable iron, meaning that the iron it contains is easily absorbed by the body. It can help prevent or treat iron-deficiency anemia.

Proteins: It also contains high-quality proteins, which are important for muscle growth, tissue repair, and other bodily functions.

Preheat your skillet over medium-high heat and add a small amount of fat (butter, olive oil, etc.) to prevent the liver from sticking. Ensure that the skillet is hot before adding the liver.

Season the liver with salt and pepper before cooking. Avoid using too many seasonings that could mask the delicate flavor of the liver.

Flip the liver only once: To avoid overcooking it, flip the liver only once during cooking. The total cooking time will depend on the thickness of the liver pieces, but it should remain pink on the inside.

Deglaze carefully: If you're preparing a sauce to accompany the liver, deglaze the skillet with wine, broth, or other liquids after removing the liver. Use the cooking juices to create a sauce.

Let it rest: After cooking, let the liver rest for a few moments before serving. This will allow the juices to distribute evenly and maintain the tenderness of the meat.