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Liver with parsley lemon butter

1 pound of high quality grass finished liver thinly sliced and floured

1 egg (free range) beaten with 1 T milk (real milk)

1/3 cup fine bread crumbs

6 T butter (from real milk)

salt and pepper to taste

grated peel and juice from one lemon

1/3 cup finely chopped parsley

Coat liver with flour, dip in egg mixture, then bread crumbs.  Heat 4 T butter in skillet, saute liver about 3 minutes on each side, or until browned but still pink inside.  Remove to warm platter, season with salt and pepper.  Add remaining 2 T butter, lemon peel, juice and parsley to hot skillet.  Heat thourghly and pour over liver.  Serves 4.

 

This entry is related to the following products. Click on any of them for more information.
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