Calf's Liver With Capers and Black Butter

1. 1

   Sprinkle each slice on both sides with salt and pepper, and dredge it in flour on both sides, shaking off the excess.

2. 2

   Heat the oil in a nonstick skillet large enough to hold the slices in one layer.

3. 3

   Cook the liver on one side over high heat for 2 minutes or less.

4. 4

   Turn the slices over and cook for 2 minutes more for rare.

5. 5

   Transfer the slices to a heated plate or platter.

6. 6

   Discard the fat from the skillet.

7. 7

   Add the butter to the skillet and let it melt.

8. 8

   Add the capers and vinegars to the skillet and bring to a boil while swirling around.

9. 9

   Pour this mixture immediately over the liver, and sprinkle with parsley.

* Per serving · 4 servings · Values may vary.

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