Pan Fried Calf's Liver And Bacon Recipe
Ingredients
1 8-ounce package sliced bacon
4 slices calf's liver, each 1/2 inch thick
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 small lemon
Chopped parsley for garnish
Directions
1. In 12-inch skillet over medium heat, fry bacon until crisp; drain on paper towels; keep warm. Meanwhile, trim any membrane from liver slices. On waxed paper, coat liver with flour.
2. Pour off all but 2 tablespoons bacon drippings from skillet. Over medium heat, in hot drippings, cook liver about 5 minutes, turning slices once, until crisp and browned on outside and delicate pink on inside (medium). (Don't overcook or liver will be tough.) Sprinkle with salt and squeeze a little lemon juice over slices.
3. Place liver and bacon on warm platter; garnish with parsley.
2. Pour off all but 2 tablespoons bacon drippings from skillet. Over medium heat, in hot drippings, cook liver about 5 minutes, turning slices once, until crisp and browned on outside and delicate pink on inside (medium). (Don't overcook or liver will be tough.) Sprinkle with salt and squeeze a little lemon juice over slices.
3. Place liver and bacon on warm platter; garnish with parsley.
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