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Ingredients
4 thin slices calf's liver, about 1 ½ pounds
Salt to taste, if desired
Freshly ground pepper to taste
3 tablespoons flour
2 tablespoons corn, peanut or vegetable oil
3 tablespoons butter
¼ cup drained capers
⅔ cup peeled, seeded, diced plum tomatoes
1 tablespoon red-wine vinegar
2 tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
7 grams carbs; 148 milligrams cholesterol; 221 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 18 grams fat; 1 gram fiber; 235 milligrams sodium; 9 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle the liver slices with salt and pepper, and dredge the slices in flour. Shake off the excess.
- Step 2
Heat the oil in a nonstick skillet large enough to hold the slices in one layer. Add the slices and cook about 1 ½ minutes on one side. Turn them over and cook about 1 ½ minutes on the other side.
- Step 3
Transfer the slices to a warm platter and wipe the skillet.
- Step 4
Heat the butter until it starts to brown slightly. Add the capers and cook about 1 minute over relatively high heat. Add the tomatoes and cook about 30 seconds. Add the vinegar and stir. Pour the sauce over the liver and sprinkle with parsley.
Private Notes