Fegato di vitello fritto dorato

• 1 egg
• 8 slices calf’s liver, about 2 ounces (60

Crack the egg into a bowl and beat with a fork. Dredge the liver slices in the flour, shaking off the excess, and then dip them briefly in the egg, coating evenly.

Heat the oil in a skillet. Fry the liver slices on both sides for not more than 1 or 2 minutes total. Drain, sprinkle with salt, and, if desired, squeeze the lemon over them. Serve immediately.