Crisp Lemon Calf Liver
Created by Bergy on June 20, 2013
- Servings: 2
- Prep Time: 10m
- Cook Time: 10m
- Recipe #9897
Ingredients
- 6 ounces bacon (2 slices, cooked crisp, drained)
- 1/2 pound calves liver (thinly sliced, bit size pieces)
- 1/4 cup all purpose flour
- 2 teaspoons dried dill weed
- Salt and pepper to taste
- 3 tablespoons butter (or margarine)
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh parsley (chopped)
- 1 tablespoon lemon zest
How to Make
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Step 1: Crumble the crisp cooked bacon.
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Step 2: Leave some of the bacon drippings in the pan
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Step 3: Combine the flour, dill, salt and pepper in a plastic bag.
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Step 4: Add liver bites, shake well dust off any excess flour.
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Step 5: Fry the liver in the bacon grease for about 4-5 minutes.
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Step 6: Remove liver but keep warm.
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Step 7: Over medium heat add the butter to the pan, scraping up all the brown bits.
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Step 8: Stir in the lemon juice, parsley and crumbled bacon.
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Step 9: Add liver back just to get it hot - do not overcook your liver.
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Step 10: Sprinkle with lemon zest and enjoy
Nutritional Facts
- 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