CookEat Recipe
Calf's Liver Minute
Thin slices of calf’s liver fried in lard and finished with lemon juice and parsley.
Method
Steps
Step 1
Keep the fresh calf’s liver cold until needed. Cut twelve very thin slices, lay on a plate and season with the teaspoon of salt and half teaspoon of white pepper. Lightly turn the slices in flour. Wash the parsley and lemon, then finely chop enough parsley for the half teaspoon.
Step 2
Thoroughly heat the two tablespoons of melted lard in a large frying pan. Lay the liver slices beside one another and fry for about one and a half minutes on each side. Continue as needed until the centre of the thickest slices reaches at least 160°F, checked with a clean thermometer.
Step 3
Lift the slices out with a fork and arrange on a hot serving dish. Sprinkle with the half teaspoon of freshly chopped parsley, squeeze the juice of the one lemon over them and serve immediately.
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