CALF'S LIVER WITH CAPERS AND BLACK BUTTER

Calf's Liver With Capers and Black Butter image

Provided by Pierre Franey

Time 10m

Yield 4 servings

Number Of Ingredients 9

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Ingredients

1 1/4 pounds calf's liver, cut into 4 slices
Salt and freshly ground pepper to taste
1/3 cup flour for dredging
2 tablespoons vegetable oil
4 tablespoons butter
4 tablespoons capers drained
2 tablespoons red wine vinegar
1 teaspoon balsamic vinegar
4 tablespoons chopped parsley

Steps:

Sprinkle each slice on both sides with salt and pepper, and dredge it in flour on both sides, shaking off the excess.
Heat the oil in a nonstick skillet large enough to hold the slices in one layer. Cook the liver on one side over high heat for 2 minutes or less. Turn the slices over and cook for 2 minutes more for rare.
Transfer the slices to a heated plate or platter. Discard the fat from the skillet.
Add the butter to the skillet and let it melt. Add the capers and vinegars to the skillet and bring to a boil while swirling around. Pour this mixture immediately over the liver, and sprinkle with parsley.

Nutrition Facts : @context http, Calories 407, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 26 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 10 grams, Sodium 454 milligrams, Sugar 0 grams, TransFat 1 gram