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Breaded Calf’s Liver

Pomodori e Vino Posted on by

Hooray!
I’ve had Marcella’s book for a few years, and undoubtedly the best aspect of taking part in this project is the opportunity of preparing new recipes, as well as reading about the experiences of my fellow conspirators. But, I should also add that when I got my list of responsibilities, one of the first things I did was look for any familiar titles. Alas, nothing that I recognized. BUT I had to drop one of my recipes – unable to locate a source for a main ingredient. Deborah came to my rescue & we swapped recipes. And I got one that has been a favourite chez Doug for a while. And this is it.
The happenstance that it is in the dreaded “Variety Meats” chapter is an unexpected bonus.
I know many people don’t care for liver, but we like calf’s liver and have prepared it for over 35 years, from time to time trying a new variation. Marcella’s recipe is the best.
Ingredients include vegetable oil, butter, bread crumbs, salt, pepper, lemon and calf’s liver. I used to buy fresh calf’s liver, but have recently discovered that it is also available frozen at the local butcher shop, which makes it easy to request the desired 1/4″ thickness.
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Preparation is quick and easy and the result is great! Final result below with a lemon wedge and some Brussel sprouts. Delicious.
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What I liked about this recipe:
Everything.
What I didn’t like about this recipe:
No problems for me.
Would I make it again?
This is a regular menu item chez Doug

Comments

Breaded Calf’s Liver — 5 Comments

  1. Yeah Doug! How refreshing to read a post such as yours, not dreading the offal!
    I adore calf’s liver as well. I commented as such on Irene’s post. I have never breaded it though, and I must say your liver looks gorgeous. I also love brussel sprouts. Were they from your garden? We just had the sweetest brussel sprouts from the farmer’s market. My understanding is they sweeten a bit after a nip of frost, which we had recently.
    Bravo!

  2. Doug, this was your most unequivocal post. I am overcome! That your liver was frozen takes me by surprise. It looks beautiful, pale and gristle-free. You are right about the thickness. Getting it cut 1/4″ thick is essential to the success of the dish. I had a Tuscan butcher in Milan, 50 years ago, perhaps longer than you have been alive, who used to cut fresh liver free hand to exactly that thickness. Butchers like that exist only in mythology now.

  4. Susie,
    I haven’t had much luck growing Brussel sprouts in my garden – don’t think our growing season is long enough.

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