Remove the skin from the liver and finely shred it, then fry it in a small amount of oil. Put the cutlets on a plate and set aside. Fry the shallots until they are dark brown, then extinguish them with the clear soup and the wine just before they burn. Mix in the white bread crumbs and reduce everything together to a creamy sauce. Add the chopped kitchen herbs and bring to the boil briefly with the liver, then season strongly with salt and freshly ground pepper.
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!
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