Sautéed Calf’s Liver

Name: Sautéed Calf’s Liver
Yield: Makes 4 Main-Course Servings
Ingredients: Pepper; ½ cup flour; 3 tablespoons olive oil; Salt; Four 6- to 8-ounce slices calf’s liver, about ½ inch thick

Preparation info

Makes
4
Main-Course Servings

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

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, such as the one that follows.

Ingredients

Four 6- to 8-ounce slices calf’s liver, about ½ inch thick
Salt
Pepper<

Main course

Method

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, dry the liver slices with paper towels, season with salt and pepper, coat with flour, and pat off the excess.

If you don’t have a sauté pan large enough to hold the slices in a single layer, use 2 p