Breaded Liver with Sautéed Onions and Red Peppers
Soaking the liver in milk makes for milder flavour of this iron and folate-rich meat, which is delicious coated with bread crumbs and smothered in sweet onions.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 392 |
| pro | 29 g |
| total fat | 14 g |
| sat. fat | 3 g |
| carb | 37 g |
| fibre | 3 g |
| sodium | 570 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 73% |
| vit A | 920% |
| vit C | 207% |
| folate | 43% |
-
1 lb (500 g) calves' liver
1/2 cup (125 mL) milk
2 tbsp (25 mL) vegetable oil
2 large onions, thinly sliced
2 sweet red peppers, thinly sliced
2 cloves garlic, minced
1/2 tsp (2 mL) each salt and pepper
1/4 tsp (1 mL) dried basil
2 tbsp (25 mL) wine vinegar
1/3 cup (75 mL) all-purpose flour
2 eggs
1 cup (250 mL) dry bread crumbs
1/4 cup (5 mL) chopped fresh parsley
1/2 tsp (2 mL) dried oregano
Preparation:
Peel any membrane from liver; trim any blood vessels. In bowl, soak liver in milk for 10 minutes.
Meanwhile, in large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; cook onions, red peppers, garlic, 1/4 tsp (1 mL) each of the salt and pepper and basil until onions are light golden, about 10 minutes. Transfer to bowl; stir in vinegar. Cover and keep warm.
In shallow dish, combine flour and remaining salt and pepper. In another dish, whisk eggs. In third shallow dish, combine bread crumbs, parsley and oregano. Drain liver and pat dry; dredge in flour mixture. Dip into eggs, then bread crumb mixture, shaking off excess.
In same pan, heat remaining oil over medium-high heat; cook liver, turning once, until browned outside and slightly pink inside, about 4 minutes. Serve on onion mixture.
Additional Information
Source
© CanadianLiving.com
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