The aroma of sage leaves permeates the quickly cooked liver in this classic dish. Replace the lemon juice with balsamic vinegar for a sweet and sour twist. Serve immediately—liver is tender when hot.
Ingredients
- 2 tbsp all-purpose flour, seasoned with salt and pepper
- 1 lb (450 g) calf's liver, trimmed and sliced
- 1 tsp olive oil
- 1 tbsp butter, plus a pat of butter extra
- handful of sage leaves
- 1 lemon juice
How to Make It
- Place the flour in a shallow dish. Add the liver, toss to coat lightly, and shake off any excess.
- Heat the oil and 1 tablespoon of butter in a large frying pan over medium-high heat. As the butter starts to foam, add the liver, making sure the pieces do not touch, and cook for about 2 minutes on each side. Do this in batches to avoid overcrowding the pan. Remove the liver from the pan, place on a serving dish, and keep warm.
- Reduce the heat and add a pat of butter to the pan. Then add the sage leaves and, as soon as they start to sizzle, add the lemon juice.
- Place the sage leaves over the liver, pour in the buttery juices, and serve hot.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 206 kcal Calories from Fat: 99 kcal |
|
% Daily Value*
|
| Total Fat 11 g 31% |
Saturated Fat 4 g 20% |
Trans Fat 0.0 g |
carbohydrates 6 g 5% |
Dietary Fiber 0.3 g 1% |
Sugars 0.1 g 0% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |