Beef Liver and Onions

Yuk! I don't care for liver in any form.
But some people love it and for that reason,
I post this cafeteria style version
This is a most requested recipe,
Prep time includes soaking time.
Enjoy if you can stomach the taste of it.

Ingredients:
2 1/4 lbs beef liver, sliced 1/4 inch thick
2 tablespoons butter or margarine
1 large onion, sliced 1/4 inch slices
1/2 teaspoon seasoning salt
1 cup milk
2 extra large eggs
3 cups fine dry breadcrumbs
2 tablespoons vegetable oil

Directions:
Soak liver in cold salted water for 15 to 20 minutes.
In 10-inch skillet, melt butter over medium heat.
Add onion and cook, stirring occasionally,
until tender and lightly browned.
Sprinkle with salt. Keep warm. In a shallow bowl,
whisk together milk and eggs until well blended.
Place bread crumbs in separate shallow bowl.
Rinse liver under cool running water.
Pat dry with paper towels.
Dip into milk mixture, then into bread crumbs, coating evenly.
Heat oil in large skillet over medium heat.
Add liver and cook 2 to 3 minutes
on each side or until cooked through.
Top with onions and serve.