Sauteed Calfs Liver

1. 1

   Soak liver Place liver in a nonreactive (ceramic or glass) bowl and pour milk over.

2. 2

   Refrigerate, covered, 3 hours (or up to overnight).

3. 3

   Drain liver and discard milk.

4. 4

   Pat liver dry with paper towels.

5. 5

   Dredge Spread flour on a plate and season with salt and pepper.

6. 6

   Thoroughly coat liver with the flour mixture, shaking off excess.

7. 7

   Saute Heat a large (13-inch) saute pan over medium heat, then add the oil and heat until shimmering.

8. 8

   Cook (in batches, if necessary, to avoid crowding pan) until liver is firm (but not hard) and browned on the outside but still slightly pink in the center, 1 to 2 minutes per side.

9. 9

   Repeat with remaining liver, adding more oil to the pan as necessary.

10. 10

    Serve Divide liver among plates and top with the confit.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.