Sautéed Calf’s Liver

Preparation info
  • Makes


    Main-Course Servings
    • Difficulty


Appears in

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.


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


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