Calf's Liver With Capers and Black Butter
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1¼pounds calf's liver, cut into 4 slices
- Salt and freshly ground pepper to taste
- ⅓cup flour for dredging
- 2tablespoons vegetable oil
- 4tablespoons butter
- 4tablespoons capers drained
- 2tablespoons red wine vinegar
- 1teaspoon balsamic vinegar
- 4tablespoons chopped parsley
Nutritional analysis per serving (4 servings)
407 calories; 26 grams fat; 10 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 30 grams protein; 454 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle each slice on both sides with salt and pepper, and dredge it in flour on both sides, shaking off the excess.
- Step 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.
- Step 3
Transfer the slices to a heated plate or platter. Discard the fat from the skillet.
- Step 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.
Private Notes
Comments
Liver should be always salted after it is cooked otherwise will be hard and not so soft!
YUM! Was looking for a liver recipe without onions, this turned out to be so quick and easy. Skipped the flour and did ghee instead of butter. Will be in the rotation.
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