Total Calories: 333
In a pie plate, combine flour, paprika, garlic salt, salt and pepper set aside.
Pat liver dry with paper towels. Cut liver into small pieces, about 2 1/2 x 1 inches, trimming out tough membranes and veins. Coat liver with flour mixture.
In a large skillet over medium-high heat, brown liver in 1 tablespoon of melted butter or margarine and hot oil for 2 to 3 minutes on each side or until no longer red in center, (Liver toughens if cooked too long.) Remove to a serving platter.
In same skillet over medium-high heat, melt remaining 2 tablespoons butter or margarine. Saute onions for 5 minutes or until tender. Reduce heat to low. Return liver to skillet. Add wine, chopped parsley, lemon juice and sage. Cook and stir for 2 minutes or until heated through.
Transfer to platter and garnish with parsley sprigs.
* If you don't want to use wine, use 4 teaspoons red wine vinegar mixed with 3 tablespoons water.
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