Fried veal liver
4 servings
30 minutes
Fried calf liver is a dish with deep roots in European cuisine, especially popular in Germany, Italy, and France. Its tender texture and rich flavor make it a delicacy that is simple to prepare. Slices of liver fried to a golden crust retain softness and juiciness inside, while aromatic spices enhance the rich meat flavor. The addition of fried bacon adds a pleasant salty note, and a side of mashed potatoes or fried potatoes provides heartiness and completeness. This dish is perfect for both cozy family dinners and festive tables where simplicity in preparation meets refined taste and traditional European gastronomy.
1
Wash the liver, clean it from the film and bile ducts, cut into slices about a centimeter thick, salt, sprinkle with pepper, coat in flour, and fry for 10-12 minutes in a heated pan with oil.
- Veal liver: 500 g
- Wheat flour: 2 tablespoons
- Vegetable oil: 2 tablespoons
2
Place the cooked liver on a plate, drizzle with melted butter and the juice from frying. You can top each slice of liver with a fried slice of smoked pork belly.
- Vegetable oil: 2 tablespoons
3
Serve fried, boiled potatoes, or mashed potatoes as a side dish.