Place bread and herbs in a food processor and pulse to make crumbs. Lightly dust liver with seasoned flour, dip in egg and coat evenly with breadcrumbs, pressing them on firmly.
Heat half the butter in a saucepan and add garlic. Fry until just golden, then add squash and
Add remaining butter to pan. When sizzling add liver and turn heat to medium. Fry about 1 ½ minutes each side or until just beyond the pink stage. Place on a warm plate in the oven. Add sherry vinegar and 1 scant teaspoon salt to the pan and simmer, scraping up the bits that have been cooked on, then add olive oil and turn the heat off.
To serve, divide spinach between four plates, lay squash on then the liver. Spoon over the hot dressing.
© 2003 Peter Gordon. All rights reserved.