Siduri's method looks wonderful. The sage is a very nice touch.
Best veal liver method -- simply seasoned, cooked with high heat to medium-rare.
I prefer charcoal grilling -- either brushed with olive oil and rubbed simply, then flat on the grate; or grilled en brochette.
If cooking in a hot pan, lard, bacon fat, suet, butter or olive oil. Skip other vegetable oils. The veal may be dusted with flour if a crisp texture is desired. This works best with butter, as the flour will hold some of the butter to the veal.
Another method is to saute until rare, grind, then bind into a pate and bake to finish. On the rare occasion I make veal pate, it's so delicate I usually bake it en croute. PITA, frankly. Grilled is much better.
Veal liver and crisp bacon are very complimentary. Veal is well sided by slow cooked, caramelized onions and cooked fruit. Separately and in combination.
There are some interesting variations such as grinding raw liver and using it to thicken soups at the last minute. Very old school.
Veal liver won't stand up to braising, at least not usually. Most liver gets bitter with long cooking. What brought braising up? Did you have a particular recipe in mind?