Crisp Lemon Calf Liver
Indulge in the bold and zesty flavors of Crisp Lemon Calf Liver, a refined dish that transforms this classic ingredient into a gourmet masterpiece. Tender slices of calf liver are delicately dredged in a spiced flour mixture, pan-fried to golden perfection for a satisfying crunch, and draped in a silky garlic-infused lemon butter sauce. The tangy brightness of fresh lemon juice and zest cuts through the richness, while chopped parsley adds a vibrant, herbaceous touch. Ready in just 30 minutes, this quick yet elegant recipe is perfect for weeknight dinners or a sophisticated weekend treat. Pair it with creamy mashed potatoes or sautéed greens for a complete and luxurious meal your family won’t soon forget. Keywords: calf liver recipe, lemon butter sauce, pan-fried liver, quick and elegant dinner, gourmet liver dish.
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Recipe Information
Ingredients
- 500 g Calf liver
- 100 g All-purpose flour
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Paprika
- 4 tbsp Unsalted butter
- 2 tbsp Olive oil
- 2 cloves Garlic cloves, minced
- 2 tbsp Lemon juice
- 2 tbsp Fresh parsley, chopped
- 1 tsp Lemon zest
Instructions
Rinse the calf liver under cold water and pat dry with paper towels. Trim any connective tissue or veins, and slice into thin, even pieces if not pre-sliced.
In a shallow dish, combine the all-purpose flour, salt, black pepper, and paprika.
Dredge each piece of calf liver in the flour mixture, ensuring an even coating on all sides. Shake off any excess flour.
In a large skillet, heat 2 tablespoons of unsalted butter with 2 tablespoons of olive oil over medium-high heat until the mixture foams but does not brown.
Place the liver slices in the hot skillet in a single layer, being careful not to overcrowd the pan. Cook for 2-3 minutes on each side, or until the outside is golden and crisp. Remove the liver from the skillet and transfer to a plate lined with paper towels to drain. Repeat with remaining liver if necessary.
Using the same skillet, lower the heat to medium and add the remaining 2 tablespoons of butter. Once melted, stir in the minced garlic and cook for 30 seconds, or until fragrant.
Deglaze the pan with the lemon juice, scraping up any browned bits from the bottom of the skillet. Allow the sauce to simmer gently for 1-2 minutes to meld the flavors.
Turn off the heat and stir in the fresh parsley and lemon zest.
Plate the crisp calf liver and spoon the lemon butter sauce generously over the top. Serve immediately with your favorite side dishes like mashed potatoes or sautéed greens.
Nutrition Facts
Calories |
1696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.3 g | 122% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 1284 mg | 428% | |
| Sodium | 3757 mg | 163% | |
| Total Carbohydrate | 117.7 g | 43% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 10.1 g | ||
| Protein | 95.3 g | 191% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 128 mg | 10% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 1677 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
