Cut liver into thin slabs and wash it clean

Soak liver in milk for an hour or 2

As you wait, melt bouillon cube in the hot water and set aside for later

Season flour with garlic powder, paprika, black pepper and salt. Whisk and set aside

Melt butter on medium heat in a pan and sauté garlic and onions until tender and fragrant (3-5 minutes)

Add wine and cook stirring for a minute followed by the earlier melted bouillon liquid. Let simmer then add cornstarch. Cook until it starts to thicken. Set aside covered

Completely drain liver of milk. Press all sides into the flour mixture to evenly coat (not forgetting to dust off any excess)

Pan fry the livers in a little oil to preferred doneness