1 Heat a skillet with butter and a touch of oil. When the color turns hazelnut brown (meunière), place your veal liver slices in the pan and increase the heat. Cook for two minutes, then carefully flip them over for another two minutes on the other side. Season with salt and freshly ground pepper.
2 Quickly plate your veal livers onto hot plates.
3 Return the skillet to the heat, add a little butter and wine vinegar or balsamic vinegar, along with a few capers (be careful, this may splatter a bit). Pour this hot mixture carefully over your liver slices.
4 You can of course serve them with mushrooms (porcini like in the photo or chanterelles), apple purée, or boiled potatoes with bacon slices, etc.
Some chefs flour the veal liver slices before pan-frying, but if the quality is good this will be unnecessary, as the surface will brown nicely on its own. Don't hesitate to serve your liver with a compound butter to enhance this dish. Of course, you can also enjoy other less expensive livers of good quality, such as heifer liver, which is redder. I especially recommend lamb liver which, if properly cleaned, is excellent and very affordable.
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