Rinse the liver briefly under cold water
Pat it dry with paper towels
Trim away any membranes, veins, or discolored spots
Slice the liver into even pieces
Soak the liver in milk or salted water for 30 minutes to 2 hours if desired
Drain and pat dry again
Season with salt, pepper, and any preferred spices
Dredge lightly in flour if desired
Heat a skillet over medium to medium-high heat
Add oil, butter, or a mix of both
Cook the liver for 2 to 4 minutes per side, depending on thickness
Avoid overcooking
Remove from heat when just cooked through
Rest briefly before serving
Serve with onions, gravy, or other preferred sides