Classic Beef Liver with Caramelized Onions

After soaking, remove the liver from the milk and discard the milk. Pat the liver dry with paper towels.
In a small bowl, combine the flour, salt, and black pepper. Dredge each piece of liver in the flour mixture, shaking off any excess.
Cook the Liver:
In the same skillet used for the onions, add the remaining tablespoon of olive oil (and butter if using) over medium-high heat.
Once hot, add the liver slices to the skillet in a single layer (you may need to do this in batches). Cook for about 3-4 minutes on each side until browned but still slightly pink in the center.
Combine and Serve:
Once cooked, remove the liver from the skillet and place it on plates. Top with the caramelized onions.
Garnish with fresh herbs if desired and serve immediately.