Sauteed Calf's Liver With Onions and Capers

1. 1

   Heat 1 tablespoon of the olive oil in a nonstick skillet.

2. 2

   Add the onions, salt and pepper.

3. 3

   Cook over medium heat for about 4 minutes, stirring and tossing until lightly browned and tender.

4. 4

   Drain and set aside.

5. 5

   Blend the flour with salt and pepper and dredge the liver slices on all sides in the mixture.

6. 6

   Shake off the excess.

7. 7

   Heat the remaining 1 tablespoon of oil in a nonstick skillet large enough to hold the liver slices in one layer.

8. 8

   Add the liver and cook over high heat on one side (2 minutes for thin slices; a minute longer for thicker slices).

9. 9

   Turn the liver and cook 2 minutes more or according to taste.

10. 10

    Transfer the liver to a heated platter.

11. 11

    Add the butter to the skillet over medium-high heat.

12. 12

    Add the capers and cook 1 minute, stirring.

13. 13

    Add the cooked onions, stirring well with a wooden spatula.

14. 14

    Add the vinegar and parsley.

15. 15

    Blend well, swirling.

16. 16

    Pour over the liver and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.