Breaded Liver with Sautéed Peppers and Onions
Liver is rich not only in iron but also in folate. Soaking the liver in milk makes it milder in flavour.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 392 |
| pro | 29 g |
| total fat | 14 g |
| u2011g sat. fat | 3% |
| carb | 37 g |
| fibre | 3 g |
| chol | 459 mg |
| 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 (2mL) 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 (50 mL) chopped fresh parsley
1/2 tsp (2 mL) dried oregano 2 mL
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 onion mixture to bowl; stir in vinegar. Cover; 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, for about 4 minutes or until browned on outside and slightly pink inside. Serve on onion mixture.
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 onion mixture to bowl; stir in vinegar. Cover; 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, for about 4 minutes or until browned on outside and slightly pink inside. Serve on onion mixture.
Source
Canadian Living Magazine: February 2002
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