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
- 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.
- Blend the flour with salt and pepper and dredge the liver slices on all sides in the mixture. Shake off the excess.
- 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.
- 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