Makes 4 Servings
- 4 tablespoons olive oil
- 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.