Sweet And Sour Liver

Recipe Ingredients

1		Egg
1		Sea salt
1 1/2 lbs	681g / 24oz	Calves liver, very thinly sliced
1 cup	62g / 2.2oz	Flour
2 cups	292g / 10oz	Fine dry breadcrumbs
1/4 cup	59ml	Butter or vegetable oil
4 cups	584g / 20oz	Shallots - peeled and diced (large)
		Juice and segments of 2 limes
2 teaspoons	10ml	Brown sugar
2		Hard-boiled eggs

Recipe Instructions

Beat the egg with a pinch of salt. Lightly flour the slices of liver, shake off the excess, and dip them first into the beaten egg and then into the breadcrumbs.

In a large heavy skillet, over a medium-high heat, melt the butter and quickly sear the liver until brown on both sides. Turn the liver only once to avoid overcooking. Remove the liver to a platter and cover with loosely tented foil to keep warm.

To the same skillet, over a low heat, add the shallots and cook 3 to 4 minutes. Add the lime juice and sugar, stirring until the sugar is dissolved. Add the lime segments. Pour this mixture over the liver and garnish with slices of hardcooked egg.

Serve with braised green cabbage.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6271 broadcast 04-28-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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