4 liver slices cut not too thick
2 cloves garlic
2 tablespoons red wine vinegar
a teaspoon of granulated sugar
extra virgin olive oil
ground black pepper
Cover the liver slices with bread crumbs and fry in a pan with plenty of vegetable oil. Then remove from the oil and place in a plate covered with absorbent paper to remove excess oil.
In another frying pan, heat the sliced garlic cloves in plenty of extra virgin olive oil. Adjust with a pinch of sea salt and a generous sprinkling of freshly ground black pepper; add two tablespoons of red wine vinegar and then the sugar. Then, let it evaporate.Arrange the slices in the pan and season them with the sauce on both sides.