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Bronx Little Italy

Fried Calf’s Liver

Makes 4 Servings


  • 4 tablespoons olive oilPicture1
  • 1 ½ pounds calf’s liver, sliced ½ inch thick
  • 1 cup flour
  • 1 egg, beaten
  • 2 cups bread crumbs seasoned with salt and pepper
  • 1 lemon, quartered
  • 2 tablespoons chopped parsley


Heat the oil in a skillet over medium-high heat. Dust the liver slices with flour, then dip in the egg and then dredge in the bread crumbs. Fry the liver slices in batches in a single layer until browned, about 2 minutes per side, then drain on paper towels. Serve with lemon, sprinkled with chopped parsley.

** Tip**: Liver can become tough if cooked too long, so make sure the sauté pan is hot and keep your eye on the browning time while frying.

Mailing Address
P.O. Box 580-203
Mt. Carmel Station
Bronx, NY 10458
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