Crisp Lemon Calf Liver
June 20, 2013
"You either love or you hate liver. - Right? Well this recipe is for those of us that love liver and perhaps turn some of you "Ugh Liver" folks into loving it.. The liver comes out crisp with just a hint of lemon. This is not for the diet watchers. Great with mashed potatoes and fresh steamed veggies"
- Serving Size: 1 (259.5 g)
- Calories 831.1
- Total Fat - 58.8 g
- Saturated Fat - 24.5 g
- Cholesterol - 518.1 mg
- Sodium - 1703.4 mg
- Total Carbohydrate - 17.7 g
- Dietary Fiber - 2 g
- Sugars - 0.6 g
- Protein - 56.6 g
- Calcium - 48.3 mg
- Iron - 9.7 mg
- Vitamin C - 13.2 mg
- Thiamin - 0.6 mg
Crumble the crisp cooked bacon.
Leave some of the bacon drippings in the pan
Combine the flour, dill, salt and pepper in a plastic bag.
Add liver bites, shake well dust off any excess flour.
Fry the liver in the bacon grease for about 4-5 minutes.
Remove liver but keep warm.
Over medium heat add the butter to the pan, scraping up all the brown bits.
Stir in the lemon juice, parsley and crumbled bacon.
Add liver back just to get it hot - do not overcook your liver.
Sprinkle with lemon zest and enjoy
Tips & Variations
No special items needed.