LOCATION: Recipes >> Variety Meats >> Liver 02
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Liver 02
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Liver in Lemon Butter
3/4 to 1 pound calves liver
salt, pepper and flour
1 egg, slightly beaten
Saltine cracker crumbs
1/4 cup butter
2 Tbs lemon juice
1/2 tsp sugar
Cut liver crosswise into 1/2 thick slices. Sprinkle with salt and
pepper and dredge with flour. Dip each floured liver slice into
the beaten egg and roll in cracker crumbs until evenly coated. Melt
about 2 Tbs of butter and a dollop of olive oil in a wide frying
pan over medium high heat. ( I use just a little bit of oil to keep
the butter from burning). Cook the liver slices until nicely brown
on the outside, but still slightly pink on the inside (about 3 or
4 mins. total) Remove to a heated platter and keep warm. Melt the
remaining butter in the pan and stir in the lemon juice and sugar.
Stir until the sugar is dissolved and the little pan bits are
blended in. Pour over the liver, which should be perfectly cooked
by now with no pink remaining.
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