Calf's Liver With Capers and Black Butter

Ingredients

• 1 ¼ pounds calf’s liver, cut into 4 slices
• Salt and freshly ground pepper to taste
• ⅓ cup flour for dredging
• 2 tablespoons vegetable oil
• 4 tablespoons butter
• 4 tablespoons capers drained
• 2 tablespoons red wine vinegar
• 1 teaspoon balsamic vinegar
• 4 tablespoons chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    406 calories; 25 grams fat; 10 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 29 grams protein; 503 milligrams cholesterol; 315 milligrams sodium

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

Preparation

1. Sprinkle each slice on both sides with salt and pepper, and dredge it in flour on both sides, shaking off the excess.
2. Heat the oil in a nonstick skillet large enough to hold the slices in one layer. Cook the liver on one side over high heat for 2 minutes or less. Turn the slices over and cook for 2 minutes more for rare.
3. Transfer the slices to a heated plate or platter. Discard the fat from the skillet.
4. Add the butter to the skillet and let it melt. Add the capers and vinegars to the skillet and bring to a boil while swirling around. Pour this mixture immediately over the liver, and sprinkle with parsley.

10 minutes