Easy to make and delicious to eat, Wienerleber (vee-nehr-lay-bchr) makes a marvellous family meal, served with mashed potatoes and peas. For economy’s sake, lamb’s liver may be substituted for the calf’s liver suggested here.
2 oz. seasoned flour, made with
2 oz. flour,
1 teaspoon salt,
1 teaspoon black pepper and
1 teaspoon paprika
1 egg, lightly beaten
3 oz. fine dry breadcrumbs li lb. calf’s liver, thinly sliced
3 oz. butter
1 lemon, cut into wedges
Place the seasoned flour on one plate, the egg on a second and the breadcrumbs on a third. Dip the liver slices, first in the flour, then in the egg and finally in the breadcrumbs, shaking off any excess. Set the slices aside for 30 minutes.
In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the liver slices and fry for 2 to 3 minutes on each side or until they are browned and crisp and cooked through.
Tivo easy to make Viennese dishes, Wienerbackhendl and Wiener schnitzel.
Remove the pan from the heat and transfer the liver to a warmed serving dish. Garnish with the lemon wedges and serve at once.