Chicken Fried Liver with Gravy

Chicken Fried Liver with Gravy
4 thin slices beef liver, about 1frac14; pounds
1 tablespoons baking soda
1 tablespoon vinegar
frac12; cup plus 2 tablespoons flour, divided
2 eggs, beaten
1 cup panko, Japanese-style bread crumbs (see note)
3 tablespoons butter, divided
1 tablespoon oil
2 cups milk
Coat liver slices with baking soda and vinegar; let sit 20 minutes.
Place frac12; cup flour, eggs and panko in three separate bowl.
Rinse liver and pat dry. Season with salt and pepper. Coat with flour, then dip into egg then panko.
Preheat oven to 200 degrees.
In a saute pan heat 1 tablespoon each oil and butter. Cook 2 min-utes per side on medium-high heat; the liver should sizzle. Remove and keep warm in the oven.
To pan drippings add remaining 2 tablespoons butter and 2 tablespoons flour. Cook for 2 minutes, stirring in browned pan bits. Add milk and bring to boil, whisking away lumps. Serve gravy over liver.
Serves four.
Cook?s note: Panko is available at Asian markets and in the Asian aisle at some major supermarkets.