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!
Ingredients
2 tablespoons butter or margarine
3 large green peppers, cut in 1/2-inch strips
4 slices calves liver, 1/2 inch thick
2 tablespoons flour
1 teaspoon salt
1 teaspoon paprika
1 teaspoon lemon juice
Green pepper strips for garnish
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.
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.
