Sautéed Calf’s Liver

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by: Dina






Remember, successfully sautéed liver demands extremely high heat, so be sure the oil is smoking before you add the liver slices. Liver is best served with a sauce containing some vinegar. Makes 4 main-course servings.




ingredients

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serves: 4

4 slices (6- to 8-ounce) calf's liver (about 1/2 inch thick)

Salt

Pepper

1/2 cup flour

3 tablespoons olive oil

Nutrition Facts
Sautéed Calf’s Liver

Servings Per Recipe: 4

Amount per Serving

Calories: 146

  • Total Fat: 10.3 g
  •     Saturated Fat: 1.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 0.5 mg
  • Total Carbs: 11.9 g
  •     Dietary Fiber: 0.4 g
  •     Sugars: 0 g
  • Protein: 1.6 g
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preparation

1.  Make a series of slits through the thin membrane that surrounds the liver slices. This prevents the membrane, which contracts when hot, from causing the slices to curl. Just before sautéing, olry the liver slices with paper towels, season with salt and pepper, coat with flour, and pat off the excess.

2.  If you don't have a sauté pan large enough to hold the slices in a single layer, use 2 pans or work in batches, keeping the first 2 slices warm in the oven while sautéing the second 2 slices. To make sure that at least one side is well browned for serving, sauté the first side longer than the second side and serve the slice with the well-browned side up.

3.  Place a heavy sauté pan over high heat and add the olive oil. When the oil begins to smoke, gently place a slice of liver in the pan. Wait about 30 seconds and then add the second slice. Wait again for about 30 seconds - the waiting allows the pan to regain heat lost to the meat - and add another slice. Repeat with the last slice. Sauté for about 4 minutes on the first side, or until well browned. Turn the slices and saute for about 2 minutes, or until the liver barely begins to feel firm to the touch. Again wait for about 30 seconds after turning each slice before turning the next one.

4.  As the liver slices are done, transfer them to a plate lined with paper towels to absorb the oil, and then serve.

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