Recipe: Pan-fried veal liver

Name: Pan-fried veal liver
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings
Cuisine: French
Ingredients: 2 slices of farm-raised veal liver, 5.25 oz (150 g) each; butter and oil; 1 tablespoon of capers; a few drops of balsamic vinegar; salt and freshly ground pepper

By chef patrick Asfaux 5/5 (25 reviews) · 🍳 18 made it

Recipe Pan-fried veal liver - Chef Patrick Asfaux — Photo: ivan couet aftouch-cuisine

Prep 5 min

Cook 5 min

Total 10 min

Servings 2 serv.

Veal liver is certainly the best type of liver to pan-fry. When selecting it, make sure the flesh is pale pink and has a firm texture.

Ingredients for 2 servings

Adjust for

servings

2 slices of farm-raised veal liver, 5.25 oz (150 g) each
butter and oil
1 tablespoon of capers
a few drops of balsamic vinegar
salt and freshly ground pepper

Step-by-step directions

1 Heat a pan with butter and a touch of oil. When it turns hazelnut brown (noisette), add your veal liver slices and increase the heat. Cook for two minutes, then carefully flip them and cook for another two minutes on the other side. Season with salt and freshly ground pepper.

2 Quickly plate your veal liver onto warm plates.

3 Return the pan to the heat, add a little butter and wine vinegar or balsamic vinegar, along with a few capers (be careful as it may splatter slightly). Pour this hot mixture gently over your liver slices.

4 You can certainly accompany it with mushrooms (porcini as shown in the photo or chanterelles), mashed potatoes, or potatoes with bacon slices, etc.

Chef Patrick's Comment

Feel free to serve your liver with a compound butter to enhance this dish. Of course, you can also enjoy other, more affordable types of liver of good quality, such as heifer liver, which is more red. I especially recommend lamb liver which, if properly cleaned, is excellent and very reasonably priced.