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1.
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Put breadcrumbs in a food processor and process until finely ground.
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Then add flour, kosher salt and black pepper and process for 1 minute to completely combine.
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Transfer breadcrumb mixture to a plate for dredging.
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2.
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In a medium sized bowl soak the sliced liver in the milk for 20 minutes.
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3.
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Cook bacon in a skillet over medium heat until crisp but not crumbly.
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Then remove it to a paper towel lined bowl.
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Pour out all but 1 tablespoon of bacon drippings in the pan and add 2 tablespoons of unsalted butter into the remaining tablespoon of bacon drippings.
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Add sliced onions and cook over low until lightly browned or caramelized, but not mushy.
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Remove the paper towel liner from the bacon bowl and transfer the cooked onions into the bacon with a slotted spoon, reserving the fat in the pan.
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4.
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Remove the liver from the milk and pat it with paper towels to dry.
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5.
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Add enough olive oil into the pan to bring the total amount of melted fat to 2 tablespoons, and set pan over medium heat.
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Dredge the liver in the breadcrumb mixture then fry it in the hot pan for 1 minute on each side.
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Remove to a platter and cover loosely with foil to keep warm.
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6.
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With the pan off the heat add the wine and scrape the bottom to deglaze.
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Transfer the bacon and onion mixture to the pan and return to the heat.
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Reduce the heat to medium-low, stir in the half-and-half and cook until everything is warmed though and just beginning to simmer.
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Taste and adjust seasoning and simmer for 1 minute to thicken slightly.
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Serve the liver on top of a pool of the creamed sweet onion and bacon sauce.
