Ingredients

  • 2 tablespoons olive oil
  • 1 ½ cups thinly sliced onions
  • Salt and freshly ground pepper to taste
  • ¼ cup flour for dredging
  • 1 ½ pounds calf’s liver, sliced (4 or 8 slices)
  • 2 tablespoons butter
  • 4 tablespoons capers
  • 4 tablespoons sherry or red-wine vinegar
  • 4 tablespoons chopped parsley
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      420 calories; 20 grams fat; 7 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 35 grams protein; 583 milligrams cholesterol; 339 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Heat 1 tablespoon of the olive oil in a nonstick skillet. Add the onions, salt and pepper. Cook over medium heat for about 4 minutes, stirring and tossing until lightly browned and tender. Drain and set aside.
  2. Blend the flour with salt and pepper and dredge the liver slices on all sides in the mixture. Shake off the excess.
  3. Heat the remaining 1 tablespoon of oil in a nonstick skillet large enough to hold the liver slices in one layer. Add the liver and cook over high heat on one side (2 minutes for thin slices; a minute longer for thicker slices). Turn the liver and cook 2 minutes more or according to taste. Transfer the liver to a heated platter.
  4. Add the butter to the skillet over medium-high heat. Add the capers and cook 1 minute, stirring. Add the cooked onions, stirring well with a wooden spatula. Add the vinegar and parsley. Blend well, swirling. Pour over the liver and serve immediately.

15 minutes

Dining and Cooking