Ingredients Jump to Instructions ↓

  1. 1 Egg

  2. 1 Sea salt

  3. 1 1/2 lbs 681g / 24oz Calves liver, very thinly sliced

  4. 1 cup 62g / 2 1/5oz Flour

  5. 2 cups 292g / 10oz Fine dry breadcrumbs

  6. 1/4 cup 59ml Butter or vegetable oil

  7. 4 cups 584g / 20oz Shallots - peeled and diced (large)

  8. Juice and segments of 2 limes

  9. 2 teaspoons 10ml Brown sugar

  10. 2 Hard-boiled eggs

Instructions Jump to Ingredients ↑

  1. Beat the egg with a pinch of salt. Lightly flour the slices of liver, shake off the excess, and dip them first into the beaten egg and then into the breadcrumbs.

  2. In a large heavy skillet, over a medium-high heat, melt the butter and quickly sear the liver until brown on both sides. Turn the liver only once to avoid overcooking. Remove the liver to a platter and cover with loosely tented foil to keep warm.

  3. To the same skillet, over a low heat, add the shallots and cook 3 to 4 minutes. Add the lime juice and sugar, stirring until the sugar is dissolved. Add the lime segments. Pour this mixture over the liver and garnish with slices of hardcooked egg.

  4. Serve with braised green cabbage.

  5. This recipe yields 6 servings.


Send feedback