Sautéed Calf’s Liver
10m prep 8m cook 18m ready
4 servings This classic presentation reminds us that simplicity is often the best approach. However, you may augment and garnish this basic recipe as you please; for the classic combination of Liver and Onions, first prepare a double batch of Sautéed Onions, then transfer them to a platter and keep warm in a 200°F oven. Using the same skillet, proceed to cook the liver as directed below. Combine and serve.
Ingredients
- 1 pound calf’s liver
- 1 teaspoon salt
- ½ teaspoon black pepper
- Flour
- 2 tablespoons vegetable oil or butter, or a combination, or as needed
- 1 (Pan sauce for Veal Piccata) (opens in new tab)
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 pound calf’s liver
- 1 teaspoon salt
- ½ teaspoon black pepper
- Flour
- 2 tablespoons vegetable oil or butter, or a combination, or as needed
- 1 (Pan sauce for Veal Piccata)
Let's Cook
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Step 1.
Remove the membrane and cut into ½-inch-thick slices: 1 pound calf’s liver
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Step 2.
Season with: 1 teaspoon salt; ½ teaspoon black pepper
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Step 3.
Dredge both sides in: Flour
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Step 4.
Heat in a large heavy skillet over medium-high heat: 2 tablespoons vegetable oil or butter, or a combination, or as needed
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Step 5.
Add the liver in batches and brown quickly, about 2 minutes on each side; do not overcook. Do not crowd the skillet, and add more oil or butter as needed. Transfer to a warmed platter and serve with any of the suggested sauces in About Liver. Or, if the drippings are not bitter, cover the liver to keep warm, drain off excess fat, and prepare: (Pan sauce for Veal Piccata)
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