Pan-Fried Liver And Peppers Recipe

Pan-Fried Liver and Peppers is a spicy lunchtime treat! Try out the Pan-Fired Liver and Peppers with any of your main courses and let me know your suggestions!

Summary

Difficulty LevelEasyHealth IndexAverage
Servings10Cuisine
CourseMethod

Ingredients

 Butter/Margarine2 Tablespoon
 Green peppers3 Large
 Calves liver slices4
 Flour2 Tablespoon
 Salt1 Teaspoon
 Paprika1 Teaspoon
 Lemon juice1 Teaspoon
 Green pepper strips2

Nutrition Facts

Serving size

Calories 72 Calories from Fat 33

% Daily Value*

Total Fat 4 g5.7%

Saturated Fat 1.6 g8%

Trans Fat 0 g

Cholesterol 6.5 mg2.2%

Sodium 196.9 mg8.2%

Total Carbohydrates 7 g2.2%

Dietary Fiber 1.7 g6.8%

Sugars 2.1 g

Protein 4 g7.5%

Vitamin A 13% Vitamin C 113.5%

Calcium 1.1% Iron 3%

*Based on a 2000 Calorie diet

Directions

Heat butter in large skillet.
Cook pepper strips until tender, about 10 minutes.
Remove peppers from skillet to platter to keep them warm.
Mix flour, salt, and paprika on waxed paper.
Coat each liver slice with this mixture.
Place floured liver slices in same skillet, adding more butter if needed.
Cook until crisp and brown on the outside, 2 to 4 minutes per side.
Sprinkle cooked liver with lemon juice.
Serve surrounded by pepper strips.
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