Calf's Liver With Capers and Black Butter
Published September 29, 1992
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ¼ pounds calf's liver, cut into 4 slices
Salt and freshly ground pepper to taste
⅓ cup flour for dredging
2 tablespoons vegetable oil
4 tablespoons butter
4 tablespoons capers drained
2 tablespoons red wine vinegar
1 teaspoon balsamic vinegar
4 tablespoons chopped parsley
Nutritional analysis per serving (4 servings)
13 grams carbs; 504 milligrams cholesterol; 407 calories; 10 grams monosaturated fat; 3 grams polyunsaturated fat; 10 grams saturated fat; 26 grams fat; 1 gram fiber; 454 milligrams sodium; 30 grams protein
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 each slice on both sides with salt and pepper, and dredge it in flour on both sides, shaking off the excess.
- Step 2
Heat the oil in a nonstick skillet large enough to hold the slices in one layer. Cook the liver on one side over high heat for 2 minutes or less. Turn the slices over and cook for 2 minutes more for rare.
- Step 3
Transfer the slices to a heated plate or platter. Discard the fat from the skillet.
- Step 4
Add the butter to the skillet and let it melt. Add the capers and vinegars to the skillet and bring to a boil while swirling around. Pour this mixture immediately over the liver, and sprinkle with parsley.
Private Notes
Comments
Liver should be always salted after it is cooked otherwise will be hard and not so soft!
YUM! Was looking for a liver recipe without onions, this turned out to be so quick and easy. Skipped the flour and did ghee instead of butter. Will be in the rotation.