Panfried Calfs Liver and Bacon
Instructions:
- A classic combination of crispy bacon and panfried liver.
- 4 slices bacon
- 3 tablespoons all-purpose flour
- 4 slices calf’s liver, 1â„2 inch thick (1 pound)
- 1â„4 teaspoon salt
- chopped fresh parsley
- 1 small lemon, cut into 4 wedges
- In 12-inch skillet, cook bacon over medium-high heat until browned. With slotted spoon, transfer bacon to paper towels to drain; keep warm.
- Place flour on waxed paper. Coat liver with flour, shaking off excess.
- Discard all but 1 tablespoon bacon drippings from skillet. Add liver slices to hot drippings in skillet and cook over medium-high heat until crisp and browned but slightly pink inside, 11â„2 to 2 minutes per side. (Don’t overcook, or liver will be tough.) Sprinkle with salt.
- Place liver and bacon on warm platter; sprinkle with parsley and serve with lemon wedges. Makes 4 main-dish servings.