Baked Liver

Clean the calf’s liver well and remove the skin. Cut into smaller or larger pieces about 5 mm thick.

Beat eggs loosely, put flour and breadcrumbs in one plate each.

Salt and pepper the liver to taste or season the eggs heavily. Now turn liver first in flour, pull through eggs and roll in breadcrumbs.

In a large frying pan, heat plenty of oil well with a little clarified butter, place veal liver cutlets in the really hot fat and bake on both sides for just a few minutes until golden brown, so that the liver still remains tender pink and juicy on the inside. (Veal liver escalopes baked too long quickly become dry and hard).

Lift out baked liver, drain on paper towels and serve.

Preparation Tip:

Baked liver or veal liver escalopes taste particularly tender if they are soaked in milk for some time before breading.

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