For the breaded liver cheese with puree and fried onions, put flour in one plate, whisked, lightly salted egg in another plate and breadcrumbs in the third plate.
Dredge the slices of liver cheese in flour, egg, and breadcrumbs and fry them in hot butter or oil. For the mash, peel the potatoes, wash them and cut them into coarse pieces, then boil them in cold salted water and cook them covered for about 20 minutes.
Heat the milk in a pot and melt the butter in it. Drain potatoes and mash with a potato masher or press through a potato ricer.
Add milk and mix well until the mashed potatoes are smooth. Season mashed potatoes with salt and a little grated nutmeg.
For the fried onions, peel the onions and cut into fine rings with a vegetable slicer. Now gradually roll the onion rings in the flour and deep-fry in a pan until light brown. Serve the breaded liver loaf with puree and fried onions.