Breaded fried chicken livers with caramelized onions and watercress on flatbread

Ingredients:

• 340 g of peeled chicken liver
• 5 small pita breads
• 2 cups buttermilk
• Salt and ground black pepper
• 2 red onions, thinly sliced ​​into half rings
• 4 tbsp (60 g) butter
• 1/4 cup sugar
• 1/2 cup balsamic vinegar
• Canola oil for frying
• 1/2 cup wheat flour
• 1/2 cup corn flour
• 1.5 tsp cayenne pepper
• 1 teaspoon baking soda
• Watercress, for serving

Preparation:

1. Place the chicken livers in a bowl with the buttermilk. Season with a little salt and pepper and refrigerate for 30 minutes.
   
   In a medium skillet over medium-low heat, sauté the red onion in 3 tablespoons (45 g) of butter for 20 minutes. Add the sugar and balsamic vinegar and cook until the vinegar has reduced by half and the mixture has become a paste, about 4 minutes. Add the remaining tablespoon of butter.
   
   Heat the pitas on the grill or stovetop for 10 seconds per side. Cut into triangles.
2. Heat canola oil in a deep-frying pan to 180°C. In a shallow bowl or pie dish, combine the flour, cornmeal, cayenne pepper, baking soda, and a pinch of salt and pepper.
   
   Working in batches, remove the chicken livers from the buttermilk, coat them in the flour mixture, and shake off any excess. Carefully place the livers in the deep-frying pan and fry for 1.5 minutes. Place them on a paper towel-lined baking sheet to drain off excess fat and sprinkle with salt.
   
   Place a tablespoon of onion marmalade on a triangle of pita bread, top with watercress and chicken livers.