Pan-Fried Calf's Liver with Pecorino Cheese
- Peanut free
- Low carb
- Nut free
- Easy recipes
The subtle flavour of calf's liver and the sharp taste of Pecorino (such as Romano) cheese combine in this fabulous main course. For lovers of Balkan cheese, Bulgarian Kashkaval or Greek Kefalotyri make wonderful substitutes for the Pecorino cheese. Make sure that the liver is sliced no thinner than 1/4 inch (5 mm).
Ingredients
- 1/4 cup (60 mL) all-purpose flour
- 2 eggs
- 1 cup (250 mL) grated Pecorino cheese
- 1 tsp (5 mL) grated lemon rind
- 1-1/2 tsp (7 mL) crumbled dried sage
- 1 lb (500 g) thinly sliced calf's liver
- Pepper, butter, extra-virgin olive oil and lemon wedges
Preparation
Place all but 1 tbsp (15 mL) of the flour on plate. Beat eggs in shallow bowl. In separate shallow bowl, mix cheese, lemon rind, sage, reserved flour and ½ tsp (2 mL) pepper. One by one, dredge liver slices in flour, dip in egg (letting excess drip off), then coat with cheese mixture.
In nonstick skillet, heat 1 tbsp (15 mL) each butter and oil over medium-high heat; fry liver slices, in batches, adding oil and butter if necessary and turning once, until golden brown on outside and pink in centre, about 4 minutes (if coating is browning too quickly, reduce heat). Serve with lemon wedges.
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