Pan-Fried Calf Liver with Sauce

Ingredients

• 600 gVeal liver
• 50 gButter
• 40 gWheat flour
• 6 gSalt
• 1.5 gPepper
• 500 mlWater

Instructions

1. 1

   Preparation

   • Rinse calf liver under cold water and pat dry with paper towels. Remove membrane and any sinew.
   • Cut the liver into slices about finger-thick (1–1.5 cm) and season lightly with salt and pepper.
   • Place the flour on a shallow plate and dredge the liver slices lightly, shaking off excess flour.
2. 2

   Frying and braising

   • Heat a large pan until hot and add the butter (50 g). Let the butter heat but avoid excessive browning.
   • Add the floured liver slices in batches and fry each side briefly and carefully (about 1–2 minutes per side) until golden on the surface but still tender inside.
   • Return all pieces to the pan if cooked in batches, pour in 500 ml cold water, cover quickly and let simmer gently for 3–5 minutes to form a glossy sauce.
   • Transfer the liver to warmed plates and spoon the pan sauce over. Finish with a grind of pepper before serving.