Calf's Liver With Capers
- Total Time
- 10 minutes
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Ingredients
- 4thin slices calf's liver, about 1½ pounds
- Salt to taste, if desired
- Freshly ground pepper to taste
- 3tablespoons flour
- 2tablespoons corn, peanut or vegetable oil
- 3tablespoons butter
- ¼cup drained capers
- ⅔cup peeled, seeded, diced plum tomatoes
- 1tablespoon red-wine vinegar
- 2tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
221 calories; 18 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 9 grams protein; 235 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.
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Preparation
- Step 1
Sprinkle the liver slices with salt and pepper, and dredge the slices in flour. Shake off the excess.
- Step 2
Heat the oil in a nonstick skillet large enough to hold the slices in one layer. Add the slices and cook about 1½ minutes on one side. Turn them over and cook about 1½ minutes on the other side.
- Step 3
Transfer the slices to a warm platter and wipe the skillet.
- Step 4
Heat the butter until it starts to brown slightly. Add the capers and cook about 1 minute over relatively high heat. Add the tomatoes and cook about 30 seconds. Add the vinegar and stir. Pour the sauce over the liver and sprinkle with parsley.
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