Calf's Liver With Capers

Ingredients

• 4 thin slices calf’s liver, about 1 1/2 pounds
• Salt to taste, if desired
• Freshly ground pepper to taste
• 3 tablespoons flour
• 2 tablespoons corn, peanut or vegetable oil
• 3 tablespoons butter
• ¼ cup drained capers
• ⅔ cup peeled, seeded, diced plum tomatoes
• 1 tablespoon red-wine vinegar
• 2 tablespoons finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    348 calories; 17 grams fat; 8 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 35 grams protein; 591 milligrams cholesterol; 334 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 the liver slices with salt and pepper, and dredge the slices in flour. Shake off the excess.
2. Heat the oil in a nonstick skillet large enough to hold the slices in one layer. Add the slices and cook about 1 1/2 minutes on one side. Turn them over and cook about 1 1/2 minutes on the other side.
3. Transfer the slices to a warm platter and wipe the skillet.
4. Heat the butter until it starts to brown slightly. Add the capers and cook about 1 minute over relatively high heat. Add the tomatoes and cook about 30 seconds. Add the vinegar and stir. Pour the sauce over the liver and sprinkle with parsley.

10 minutes