Breaded Calf’s Liver

Name: Breaded Calf’s Liver (Hígado Empanado)
Yield: Serves 4
Cuisine: Puerto Rican
Ingredients: 1 cup bread or cracker crumbs; 1 tablespoon water, mixed; ¼ teaspoon salt, mixed; 1 egg, lightly beaten, mixed; Lard or vegetable oil (for pan-frying); Lard or vegetable oil (for pan-frying); 1 cup bread or cracker crumbs; 3 peppercorns (whole black peppers), crush and mix in a mortar; 3 peppercorns (whole black peppers), crush and mix in a mortar; Juice of 1 fresh lime; 1 pound fresh calf’s liver, trimmed; 1 tablespoon vinegar, crush and mix in a mortar; 1 teaspoon salt, crush and mix in a mortar; ¼ teaspoon whole dried orégano, crush and mix in a mortar; 1 clove garlic, peeled, crush and mix in a mortar

Hígado Empanado

Preparation info

Serves
4

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

1 pound fresh calf’s liver, trimmed
Juice of 1 fresh lime

Americas
Main course
Caribbean
Puerto Rico

Method

In a saucepan, set calf’s liver in water to cover, with lime juice and bring rapidly to a boil. Drain and cut into thin slices.
Rub well liver slices with seasoning included in B.
Dip liver slices into beaten egg. Drain and coat with crumbs. Pound crumbs firmly. Chill for 20 minutes, to make coating firmer for frying.
He