Calf's Liver With Capers and Black Butter
- Total Time
- 10 minutes
- Rating
- Notes
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Ingredients
Yield:4 servings
- 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
Ingredient Substitution Guide
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.
Powered byPreparation
- 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.
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Annie K
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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