CALF'S LIVER WITH CAPERS

Calf's Liver With Capers image

Provided by Pierre Franey

Time 10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 thin slices calf's liver, about 1 1/2 pounds
Salt to taste, if desired
Freshly ground pepper to taste
3 tablespoons flour
2 tablespoons corn, peanut or vegetable oil
3 tablespoons butter
1/4 cup drained capers
2/3 cup peeled, seeded, diced plum tomatoes
1 tablespoon red-wine vinegar
2 tablespoons finely chopped parsley

Steps:

Sprinkle the liver slices with salt and pepper, and dredge the slices in flour. Shake off the excess.
Heat the oil in a nonstick skillet large enough to hold the slices in one layer. Add the slices and cook about 1 1/2 minutes on one side. Turn them over and cook about 1 1/2 minutes on the other side.
Transfer the slices to a warm platter and wipe the skillet.
Heat the butter until it starts to brown slightly. Add the capers and cook about 1 minute over relatively high heat. Add the tomatoes and cook about 30 seconds. Add the vinegar and stir. Pour the sauce over the liver and sprinkle with parsley.

Nutrition Facts : @context http, Calories 220, UnsaturatedFat 10 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 7 grams, Sodium 230 milligrams, Sugar 1 gram, TransFat 0 grams